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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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."

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.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

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.

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.


Cheesy polenta waffles with fried egg and ham

Polenta adds a gorgeous texture to these waffles, which are perfect for breakfast or brunch - or dinner, or supper for that matter. A spoonful of tangy tomato relish would round this off perfectly.

You'll need

100 gm fine polenta 250 ml (1 cup) milk 125 ml (1/2 cup) buttermilk 1 egg, lightly beaten 180 gm plain flour 1¼ tsp baking powder ½ tsp smoked paprika 60 gm finely grated vintage cheddar 60 gm finely grated Manchego 2 tbsp finely chopped chives, plus extra to serve Olive oil, for greasing Thinly sliced leg ham and fried eggs, to serve


  • 01
  • Bring 250ml water to the boil in a saucepan over medium-high heat, reduce heat to medium, and gradually add polenta, whisking continuously. Simmer, whisking continuously, until thick and polenta no longer tastes grainy (3-4 minutes). Remove from heat and whisk in milk. Transfer to a bowl to cool, then whisk in buttermilk and egg until smooth. Stir in flour, baking powder, paprika and a generous pinch of salt until smooth, then stir in cheeses and chives and season to taste.
  • 02
  • Preheat oven to 180C. Heat a non-stick waffle iron until hot and lightly spray with oil. Add about ½ cup of waffle batter (exact amounts will depend on your waffle iron – refer to manufacturer’s instructions), spread evenly and cook until golden brown (5-6 minutes). Place on an oven tray lined with baking paper and keep warm in oven while you cook the remaining waffles. Serve hot topped with sliced ham, fried eggs and chives.

At A Glance

  • Serves 4 - 6 people
Signature Collection

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Recipe collections

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2017 Restaurant Guide

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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Hoppy India pale ale.

Featured in

Jun 2016

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