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.

Chicken and provolone toasties with pickles and caper aïoli

A good toastie is almost reason to roast a bird in itself. Melting cheese adds extra savour, offset by the piquant chillies. Store-bought pickled jalapeños are great here, otherwise start this recipe three days ahead to pickle the chillies.

You'll need

8 soft sourdough bread slices Softened butter, for spreading ½ roast chicken, meat coarsely shredded 120 gm (1 cup) grated provolone piccante ½ white onion, thinly sliced   Pickled green chillies 500 ml (2 cups) tarragon vinegar 2 tbsp caster sugar 1½ tbsp fine sea salt 8 long green chillies, pierced with a knife   Caper aïoli 250 gm (¾ cup) aïoli 1 cup (loosely packed) mixed soft herbs, such as dill, chives, basil and flat-leaf parsley, finely chopped 1 tbsp capers in vinegar, rinsed well, drained, coarsely chopped


  • 01
  • For pickled chillies, bring vinegar, sugar, salt and 250ml water to the boil in a saucepan. Place chillies in a tall sterilised jar (see cook’s notes), or container that holds them snugly, pour in vinegar solution, seal and store in a cool dark place to pickle (for at least 3 days and up to 3 weeks). Refrigerate after use.
  • 02
  • For caper aïoli, mix ingredients in a bowl and season to taste.
  • 03
  • Preheat oven to 140C and line a baking tray with baking paper. Spread bread slices with butter, then turn butter-side down. Arrange chicken on half the slices, top with aïoli, provolone piccante, onion and sliced pickled green chillies, then sandwich with remaining bread.
  • 04
  • Heat a large non-stick frying pan over medium heat. Add half the sandwiches and cook, turning once, until golden (2 minutes each side). Repeat with remaining sandwiches, transfer to oven tray, place in oven to melt cheese, then serve hot.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Note To sterilise jars and lids, run them through the hot rinse cycle in a dishwasher, or wash them in hot soapy water, rinse well, place on a tray in a cold oven and heat at 120C for 30 minutes.

Drink Suggestion

Passionfruity sémillon-sauvignon blend.

Featured in

May 2016

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