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

Matt Moran opens North Bondi Fish

Matt Moran and Peter Sullivan

Matt Moran and Peter Sullivan

"It's pretty much a very easy, casual place to come straight off the beach to have a fish burger or come in for dinner and have a couple of courses," says Aria chef Matt Moran," and great cocktails - there's a bar there and great outdoor seating and hopefully we'll do it good."

He's talking about North Bondi Fish, his latest restaurant opening with business partner Peter Sullivan, a laidback seafood joint on the former North Bondi Italian site in Sydney.

Gone are the bold blacks, reds and graffiti-spattered ceilings of the room's former life, replaced with wooden communal benches, white-washed Mediterranean hues and a breezy beachside vibe.

Eats-wise, as the name suggests, "it's all about seafood." Expect snacks along the lines of fish fingers and prawn rolls with iceberg and mayonnaise, and larger dishes such as beer-battered flathead with chips and tartare and whiting steamed in a bag with kipflers and orange.

"A lot of it's to share," says Moran, "and I've got a beautiful charcoal grill so we're grilling all our fish."

On the drinks front, it's a mix of beach-friendly cocktails, a daily-changing selection of booze-spiked slushies, house-made sodas and G&Ts three ways: Hendricks and cucumber, Tanqueray with pink grapefruit, and Bombay Sapphire with lime and orange wedges.

Which one will you find Moran sipping come sunset? "At least two," he says, "one for each hand."
North Bondi Fish, 120 Ramsgate Ave, North Bondi, NSW

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