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.

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.

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.

Mascarpone

Spicy crab and green papaya salad on lettuce leaves


This dish works equally well served individually as an appetiser on lettuce cups or all arranged together on a platter.

You'll need

250 gm picked cooked spanner crab meat ½ green papaya, cut into julienne on a mandolin Handful each torn Thai basil and coriander 12 baby gem or cos lettuce leaves   Green chilli dressing 1 garlic clove, crushed Juice of 3 limes, or to taste 1 tbsp fish sauce, or to taste 2 small green chillies, thinly sliced 3 tbsp crushed light palm sugar, or to taste

Method

  • 01
  • Drain crabmeat well in a sieve, then transfer to a bowl, add papaya and herbs, season well to taste and refrigerate until required.
  • 02
  • For dressing, combine garlic, lime juice, fish sauce, chillies and palm sugar in a bowl and check seasoning (it should taste salty, sour, spicy and sweet).
  • 03
  • Drizzle dressing over crab mixture and toss to combine. Arrange lettuce leaves on a platter, top with spoonfuls of crab mixture and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A zesty young riesling.

Featured in

Feb 2014

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