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 ginger oat biscuits for dunking


Serve these biscuits warm with a glass of milk (or something stronger).

You'll need

130 gm butter, softened 90 gm brown sugar 60 gm golden syrup 1 egg 160 gm self-raising flour 80 gm rolled oats 80 gm walnuts, coarsely chopped ½ tsp each mixed spice and ground ginger

Method

  • 01
  • Beat butter, sugar and golden syrup in an electric mixer until pale, then add egg and beat to combine. Stir in remaining ingredients and refrigerate to rest (2 hours).
  • 02
  • Preheat oven to 170C. Form heaped tablespoons of mixture into balls, place on oven trays lined with baking paper and press lightly to flatten. Bake, swapping trays halfway through, until golden (10-15 minutes). Set aside to cool slightly, then serve. Biscuits will keep stored in an airtight container in a cool, dry, dark place for 3-4 days.

At A Glance

  • Serves 22 people
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At A Glance

  • Serves 22 people

Featured in

Dec 2013

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