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.

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.

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."

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.

Most popular recipes summer 2017

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

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.

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.

Mussels and beans


"This is a simple, southern Italian dish inspired by the Bocca cookbook. We did a similar dish at Rockpool using clams, beans and serrano ham." says Khan Danis.

You'll need

2 garlic cloves, thinly sliced 50 ml extra-virgin olive oil, plus extra for drizzling 2 pinches of chilli flakes 2 kg black mussels, beards removed 800 gm canned cannellini beans, drained 500 gm cherry tomatoes, halved 375 ml white wine 1½ cups (loosely packed) coarsely chopped flat-leaf parsley Juice of 1 lemon

Method

  • 01
  • Stir garlic, oil and chilli flakes in a saucepan over low-medium heat until tender (1-2 minutes). Add mussels, beans and tomatoes and fry until tomatoes have slightly softened (2 minutes). Add wine, cover with a lid, increase heat to high and cook until mussels have just opened (4-5 minutes). Add parsley and lemon juice, season to taste with pepper, divide among bowls, drizzle with oil and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2011 Ca’ Montini Pinot Grigio, Trentino, Italy

Featured in

Jun 2013

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