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.

Spiced mango chutney


Making chutney is a fabulous way of capturing the flavour of seasonal fruits such as mango. This one's a great accompaniment to Indian food but is just as good dolloped on top of cured ham and Swiss cheese slices, sandwiched between two pieces of crusty white bread. Makes 750 ml.

You'll need

1½ tbsp vegetable oil 1 Spanish onion, finely chopped ½ tsp ground allspice 150 ml cider vinegar 75 gm (1/3 cup) brown sugar 3 firm, ripe mangoes, coarsely chopped

Method

  • 01
  • Heat oil in a saucepan over medium heat, add onion and stir occasionally until soft and translucent (5-10 minutes). Add allspice and cook until fragrant (10-20 seconds), then add vinegar, sugar and mango and stir occasionally until thick (30-40 minutes). Season to taste, spoon into sterilised jars, seal jars and stand until cooled, then store in refrigerator. Mango chutney will keep refrigerated for 2-3 weeks after opening.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Mar 2009

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