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.

Is meat sweeter nearer to the bone?

Anthony Puharich

Anthony Puharich

Is there any truth to the saying: "the nearer the bone, the sweeter the meat?"

Absolutely. But when it comes to the long and slow cooking of the cooler months, the humble bone brings so much more than sweetness. There's the marrow, that intense, beefy butter inside the bone, but there's also the connective tissue and fat that clings to the surface which adds flavour to your stew and prevents the meat from shrinking. But it's the bones themselves, the actual calcified bone matter, that I want to you to celebrate this coming winter.

Bones are high in collagen, which, with long and gentle cooking, melts to become gelatin. This adds texture and viscosity to sauce that would otherwise be watery. Gelatin has long been used as a natural glue, and as it develops in your braise it catches small flavour particles of meat, suspending them within the sauce and adding a depth of flavour that you couldn't otherwise attain. This is why chefs use stocks so liberally in their cooking.

Finally bones, chicken and beef bones in particular, are a source of umami, the taste of richness. Perhaps it'd be better to say "the nearer the bone the thicker the sauce, the deeper the flavour and the more delicious the meat". A tasty mouthful.

+ Got a question for our experts? Email us at askgourmet@bauer-media.com.au.

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Our March issue is out now
28.02.2017
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22.02.2017
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On the Pass: Danielle Rensonnet
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