The February issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

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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.

Press Club reloaded

George Calombaris

George Calombaris

George Calombaris is getting his Greek on. Shedding the French (PM24), Middle Eastern (St Katherine's) and Italian (Mama Baba) elements of his restaurant empire, he's now firmly focused on his roots, particularly at The Press Club, relaunched this week, which he aims to make "the best modern Greek restaurant in the world".

"I'm at a point where I'm going to concentrate on what I know, what I do well," he says. "And that means going back to Greek."

This new incarnation of The Press Club is a very different beast to its big, bustling predecessor. It's intimate, a 32-seater in the former Press Club bar space given a luxurious $2 million fit out that's all curved leather booths and reflective surfaces. It's unmistakably fine dining, complete with dégustation-only menus (with à la carte options at lunch) called Symposiums that range from $120 to $190 per head. Dishes include mussels with edible shells and a dessert called Smashing Plates with plates made from meringue.

"I really wanted to open a new fine dining place in Melbourne," says Calombaris. "It's not another Reserve, but it's George being playful. I don't want it to be pretentious though. I don't want to forget about the true relaxed spirit of Greek hospitality."

The launch of The Press Club 2.0 is just part of the raft of changes happening at Calombaris' restaurant group, Made Establishment. PM24 will become Lucy Liu, a modern Asian diner with chef Michael Lambie (The Smith) in partnership with George Sykiotis while Mama Baba will become Le Grande Cirque, a French lounge bar with celebrity chef Manu Feildel in partnership with Made Establishment. Both should be open by April next year.

St Katherine's in Kew has recently closed and reopened as Hellenic Republic. Part of the space will open next year as a Greek pastry shop called Sweet Hellenic while another branch of Hellenic Republic will open in Williamstown in July and the souvlaki joint Jimmy Grants will sprout another three outlets, including one at Myer in Melbourne's CBD.

The Press Club, 72 Flinders St, Melbourne, Vic, (03) 9677 9677.

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