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.

Cola and lime snow cones


Experiment with the amount of cola syrup you add to the ice - and for an extra kick, throw in a splash of golden rum.

You'll need

600 gm ice cubes To serve: lime wedges   Cola syrup 400 gm caster sugar 75 gm brown sugar Grated rind and juice of 1 lemon, 1 lime and 1 orange 1 cinnamon quill 1 tsp finely grated ginger ½ star anise ½ tsp coriander seeds ¼ tsp dried lavender 1/8 tsp finely grated nutmeg ½ vanilla bean, split, seeds scraped ½ tsp citric acid

Method

  • 01
  • For cola syrup, stir ingredients, except juices, vanilla and citric acid, with 300ml water in a saucepan over medium heat to dissolve sugar, bring to the simmer, then reduce heat to low and simmer to develop flavours (5 minutes). Cool (about 1 hour), then stir in juices, vanilla and citric acid, strain through a fine sieve and refrigerate in a sealed bottle. Makes about 600ml. Cola syrup will keep for a month.
  • 02
  • To serve, finely crush ice in a food processor and pack into serving cups or dishes, drizzle with cola syrup and squeeze lime juice over the top.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Jan 2015

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