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.

Fava


"Anyone following the Orthodox calendar is in Lent nearly half of the year; therefore, they're huge on bean dishes," says John Rerakis. "Hot fava with crusty bread and olives is a meal in itself. It's by far the most popular dip in Crete."

You'll need

125 ml (½ cup) olive oil, plus extra for drizzling 1 onion, finely chopped 460 gm (2 cups) yellow split peas, rinsed To serve: crusty bread or pita bread and Greek black olives To serve: sumac and finely chopped Spanish onion

Method

  • 01
  • Combine oil and onion in a casserole dish, stir occasionally over medium-high heat until tender (2-3 minutes), add split peas and 2 litres cold water, season to taste and bring to the boil. Reduce heat to very low and simmer gently without stirring until very tender (50 minutes-1 hour). Whisk until split peas break down (3-4 minutes), remove from heat and set aside to cool slightly (30 minutes). Season generously and serve warm, scattered with Spanish onion and sumac and drizzled with extra olive oil, with bread and olives to the side.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Oct 2011

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