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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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.

Tips for grilling vegetables

Hugh Wennerbom

Hugh Wennerbom

All this meat on the grill is all very well, Hugh, but what about the veg?

Well, asparagus is too easy. Simply lube and season the spears then grill 'em for three or four minutes. If you start them on the char-grill side of the barbie, finish them on the flat plate so you can toss them with chopped garlic 30 seconds or so before they're done.

Try this method with beans, snow peas and sugar snaps, too, or even bitter leaves such as chicory, kale or radicchio. For a classic warm salad, grill sliced eggplant, fennel, red capsicum, zucchini, spring onions and cherry tomatoes. Bash some garlic and basil leaves in a mortar, then add olive oil and a dash of Sherry vinegar. (Grill the peppers first so you can rest them, covered, then slip off the skins.) Toss the vegetables together in a bowl, add fresh basil and dress the lot with the basil oil. Get back on the tongs to grill apricots, peaches, nectarines and mangoes. Butter the hot plate, let it foam a little over a moderate heat, then place the fruit cheeks cut-side down. Drizzle with kithul treacle or maple syrup and serve. A job well done.

+ 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.

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28.02.2017
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On the Pass: Danielle Rensonnet
16.02.2017
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