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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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.

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

How to make great meatballs

Anthony Puharich

Anthony Puharich

Meatballs - how do you strike the right balance of flavour and juiciness?

When I make meatballs, I combine beef, pork and veal mince. Beef adds the robust base flavour, the pork adds the perfect amount of fat for flavour and juiciness, and veal gives it a silky soft texture. You can experiment with the mix, or add breadcrumbs and/or eggs (I always add plenty of good parmesan), but the golden rule when working with any type of minced meat, whether it's rissoles or burgers, is to keep everything as cold as possible. 

You want your meat super-cold. Keep your hands cool by running them under cold water; it helps maintain the integrity of the meat and makes a world of difference to the finished product. While meatballs are fantastic served in a tomato sauce, with or without pasta, my preference is to throw three or four into a roll, lather them with a rich tomato sauce and finish with shaved Parmigiano-Reggiano for an amazing sub.

Illustration Lauren Haire

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