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.

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.

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.

Mascarpone

Cookie
Thai
Cookie
-37.811994,144.965251

The elegantly dishevelled Curtin House is a multifaceted vertical laneway with Cookie its unlikely beer-hall-meets-Thai-restaurant triumph. Come for the craft-hipster aesthetic - paper doilies, children's books, cartoony murals - and then stay for the culinary prowess of Karen Batson. Pad Thai, with its authentic smokiness and tang, answers any skepticism that Cookie is more about booze than food, while meaty baked scallops are smartly balanced with heat, herbaceousness and the subtle sweetness of pomelo. The most fiery dish is the jungle curry: pinkish strips of duck breast set in a red curry with apple eggplants, baby corn, and Malabar spinach. Chill afterwards with an offbeat basil and lime-inflected panna cotta. Service here is reliably upbeat, while the 88-page wine list, broken up by region, is better annotated than most textbooks, and separate beer and cocktail lists aren't far behind. It's a must-do Melbourne experience.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Three glasses
  • Price:
  • E $11-$27

    M $20-$44

    D $14

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Karen Batson

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