The February issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

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Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Grilling shellfish

John Susman

John Susman

I love the idea of throwing another prawn (or yabby or lobster) on the barbie this summer, but is there much of a trick to it?

No matter what kind of shellfish you're grilling, leaving the shell on is the key. In addition to the protection afforded by the shell itself, exoskeleton seafood such as prawns, lobster (or crayfish), crab, yabbies and mighty marrons also have a layer of fat under the shell which renders through the flesh as it cooks. My preferred method is to split the shellfish down the middle and start them on a relatively low heat on the char-grill, on the shell side. Baste with good butter, or olive or macadamia oil as they cook and then, when the meat has turned opaque, pump the heat up to high, flip your catch flesh-side down and give them 20 seconds on full flame to get a bit of char before pulling them off to rest (for about the same amount of time it takes to drink half a glass of sémillon, say). Keep an eye on them while they're grilling; overcooked shellfish is like an English bowler's hat-trick - it leaves a dry, bitter taste. Cooked properly, though, barbecued shellfish should pull away from the shell readily, and will appear opaque all the way through. I think, done right, the flavour is unmatched by any other protein.

+ Got a question for our experts? Email us at askgourmet@bauer-media.com.au. For more advice from our Ask the Experts team, check out our How-To section.

Read more: prawn recipes slideshow.

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Our March issue is out now
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On the Pass: Danielle Rensonnet
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