The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

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Most popular recipes summer 2017

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

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."

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.

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.

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.

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.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

How to pack seafood for short trips

John Susman

John Susman

How can I pack seafood to take to the beach house this Easter?
Every minute fresh seafood is exposed to temperatures greater than 4C reduces its shelf life by an hour. Speak to your fishmonger in advance and ask for the freshest fish. Don't be committed to a particular species, especially if it's wild; work your recipe around the fish, not the other way around. Although it means a little more work, the ultimate way to transport fresh fish is whole - scales on, guts in. But if you want to do the prep before heading off, again, ask your fishmonger for the freshest fish, have them dry-fillet it and then wrap it tightly in Go-Between freezer film, before vacuum-sealing it or wrapping it tightly in plastic wrap; the freezer film will prevent the fillets from sweating. Either way, the fish should be buried in a plastic bag of ice sprinkled with sea salt. Wrap this parcel in a blanket of newspaper, then pack it in an Esky with ice bricks. This will give you a good six-hour headstart on any temperature abuse. Top-notch frozen seafood is also a good option; the key is thawing it slowly in the fridge, ideally in a sealed container with a cake rack or drip tray keeping the seafood up off the base.

+ Got a question for our experts? Email us at askgourmet@bauer-media.com.au. Check out our How-To section for more expert advice.

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