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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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.

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."

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.

Most popular recipes summer 2017

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

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.

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.

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.

Classic Sunday roast ideas

Anthony Puharich

Anthony Puharich

What's the key to nailing a really good classic Sunday roast?

First, and it almost goes without saying, buy the best-quality meat you can afford. Speak to your butcher about what you're thinking of cooking and what he thinks is best on the day. Something on the bone will make your roast a bit more special - not only does it look impressive, it'll also make for juicier, tastier meat. Make sure the meat has an even fat coverage, which will naturally baste the roast while cooking.

For consistent doneness, take the meat out of the fridge 20 minutes before it goes in the oven. Another way to guarantee even cooking is by investing in a good meat thermometer.

Ideal internal cooked temperatures for beef, lamb and pork are 50C for rare, 55C for medium rare and 60C for medium. Your roast will continue to cook while it's resting so take it out of the oven a few degrees before it hits these internal temperatures. Make sure you don't overcrowd the pan; you need hot air circulating around the meat. Finally - rest, rest, rest. Cover the roast loosely with foil and give it 15-20 minutes, depending on size. Carve and serve the roast at the table for that added bit of theatre. Enjoy.

Here are some more ideas for winter roasts.

Illustration Lauren Haire

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