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."

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

What is kombucha?

Black Radish's kombucha

Black Radish's kombucha

The origin of kombucha is as cloudy as its appearance - China, Russia and Japan all lay claim to creating the fermented tea drink in some form. Regardless, kombucha has been consumed for thousands of years, long before becoming available on health-food store shelves.

Kombucha is made by combining tea - usually black or green tea - with a symbiotic culture of bacteria and yeast (SCOBY). Similar to mother of vinegar, a SCOBY is kept alive and continues to expand when fed sugar. The SCOBY ferments the tea, producing organic acids, amino acids and enzymes, which is why kombucha is believed to have health benefits, though the science is out on that one.

The fermenting process gives brewed tea a slight fizz and tangy flavour, and those glob-like strands that shift and swirl as you shake a bottle of kombucha are small SCOBYs that are beginning to reform and grow - scoop them out to make your own home brew.

Kombucha can be infused with flavours; Sydney brewer Black Radish creates custom kombucha drinks for restaurants, including Pineapple Sage for Rockpool Bar & Grill, and Rose Geranium for Momofuku Seiōbo, where sommelier Ambrose Chiang has paired it with Northern Territory mud crab and fermented taro between native pepperberry biscuits, as well as jerk-spiced pork chop with lime. These aromatic dishes come with a kick of spice offset by the sweetness and fizz of the flower-infused fermented drink.

Black Radish kombucha is available wholesale and at select Sydney cafés and wholefood stores. blackradish.com.au

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