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."

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.

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.

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.

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.

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.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Does preparing raw seafood require special knife skills?

John Susman

John Susman

Not at all. Try cracking the lid off a couple of oysters and clams (the pre-blanched Cloudy Bay diamond-shell clams are perfect) and sit them on a bed of crushed ice and slurp them with a few drops of hot sauce, some grated frozen wasabi (available at most good Japanese grocers) and a drop or two of ponzu.

You don't have to be Shintaro to get a fast sashimi plate together either. Ask your fishmonger for a "saku" block (the traditional "hand" of skinless, boneless fish) each of tuna, salmon and snapper; place the heel of a sharp knife about half a centimetre in from the cross-edge of the saku and draw the knife down to the tip, cleanly making a classic sashimi slice. Continue until all the fish is sliced, then fan it out on a chilled plate. Serve it with some more grated frozen wasabi root and a good tokky-grade soy sauce diluted 70:30 with mineral water. Cleanse the palate between pieces with some chilled pickled ginger. With a glass of chilled Junmai-style sake, you'll have a super-fast and delicious feed, all in less time that it takes to get a pizza delivered.

Illustration: Lauren Haire

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