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.

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."

Most popular recipes summer 2017

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

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.

Mascarpone

Best meat for big parties

Tomahawk steak

Tomahawk steak

What cuts of meat can you suggest that are low maintenance and high impact for parties?

The eternal challenge with any big barbie is ensuring all meats are cooked to the required doneness at the same time. No mean feat.

Something that can really wow a crowd without getting too tricky is a giant share-steak. Ever cooked a tomahawk steak or centre-cut T-bone? They can weigh upwards of two kilos and feed up to eight or more guests as part of your spread. Good butchers who break their own beef or supply the restaurant trade should be able to cut these bad boys for you to order.

The technique is simple: get your grill nice and hot, then sear a nice crunchy brown exterior on your well-seasoned steaks on all sides.

Now let them rest either on the rack on the barbie or in a very low-temperature oven while you grill whatever else you're serving. Bring those spectacular steaks to the table and carve them up to the delight of your guests.

Here are some recipes for big cuts of meat and fish to try.

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Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

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2017 Restaurant Guide

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