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.

Bushfire relief: Australia’s restaurants pitch in

Pull out your wallet, jump on the phone and get yourself along to one of them. We’ve rounded up a small selection below; there are many, many more. You can find a list of restaurants across the country raising money for bushfire relief here, and a list of what some of Australia's wineries are doing in our wine blog. If you know of any other dinners raising money for the cause, email us at gourmet@acpmagazines.com.au and we'll post them here.

SYDNEY
Starred chefs Mark Best (Marque, Centennial Parklands), Guillaume Brahimi (Guillaume at Bennelong, Bistro Guillaume), Peter Gilmore (Quay), Robert Marchetti (Bondi Italian Food, Giuseppe, Arnaldo & Sons) and Matt Moran (Aria) are joining forces and making Sydneysiders very happy while raising money for bushfire victims in an exclusive dinner at Guillaume at Bennelong on Sunday 8 March. The cost: $500 per head, 100 per cent of which will be going to the Salvation Army. Move quickly, seats are going fast. 02 9241 1999, ac@guillaumeatbennelong.com.au.

MELBOURNE
On Wednesday, March 4, Jacques Reymond will be hosting a five-course dinner ($155 a head, including wine), with 100 per cent of the proceeds going to the Red Cross bushfire appeal. 03 9525 2178, dining@jacquesreymond.com.au, www.jacquesreymond.com.au.

Fifty top chefs including Guy Grossi, George Calombaris, Ian Curley, Geoff Lindsay, Karen Martini, Andrew McConnell and Luke Mangan will also be getting together to raise money for the Australian Red Cross. At a special dinner on Friday 3 April at Peninsula in Docklands, guests will receive a three-course meal prepared at random by one of the 50 chefs - they'll know who's been cooking for them by the signature on the plate. The price: $250 per head. 03 99400 603, eat@chefsunite.com.au.

QUEENSLAND
One Tuesday 3 March, Noosa's River House Restaurant will be hosting a four-course dinner (with matching wines) for $95 per person, $20 of which will go directly to the Red Cross bushfire appeal. You'll also be able to bid on wines, apartment stays and more in a charity auction and raffle. 07 5449 7441.

At press time, the Gold Coast's Fellini was working on putting together a dinner, possibly with FINS chef Steve Snow, and Brisbane's Restaurant Two, Three Bistro and E'cco were planning on doing something for the bushfires separately, but had yet to iron out the details.

PHOTOGRAPH ROB SHAW

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