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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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.

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.

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."

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

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.

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.

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.

Bacchus South Bank, BangPop, La Bonne Table, Pulp Kitchen

Bacchus South Bank, Brisbane

Bacchus South Bank, Brisbane

Our restaurant critics' picks of the latest and best eats around the country this week including Bacchus South Bank, BangPop, La Bonne Table, and Pulp Kitchen.

BRISBANE
Bacchus South Bank
You'd expect somewhere that name-checks the god of wine and debauchery to embrace excess and Bacchus (pictured) doesn't disappoint. Billed as a bar-restaurant-pool there's a suitably lavish vibe at work and what's on your Montgolfier plate fits the bill. Interestingly, it's olive oil not butter that underpins dishes. Chicken and foie gras terrine is paired with Sauternes jelly, dabs of liquorice foam and Bacchus extra-virgin olive oil. Crisp-skinned pan-fried mulloway is pepped up with picual, while hojiblanca ties together an entrée of sautéed mushrooms, burrata and wobbly slow-cooked duck egg. Bacchus, Podium Level, Cnr Grey & Glenelg Sts, South Bank, Qld, (07) 3364 0843. FIONA DONNELLY

MELBOURNE
BangPop
Paul Mathis' South Wharf restaurant formerly known as The Sharing House recently reopened as BangPop and is dishing up feisty Thai street food that, unusually for much of Melbourne's Thai scene, is as much about chilli as it is about sugar. A few tweaks to the space conjure a Thai kind of mood (timber communal tables, retro bikes as décor), but most of the scene-setting is left to the food. There are chewy pork neck slices served with sticky rice, fresh herbs and a spicy barbecue sauce-like nahm jim saap, a cracker of a red duck curry served with fresh chilli and spicy sausages teamed with herbs and cabbage leaves, and a spot-on pad Thai. The cooking is excellent - balanced and robust - and there's a drinks list that's well tuned to the punchy flavours. BangPop, 35 South Wharf Promenade, South Wharf, Vic, (03) 9245 9800. MICHAEL HARDEN

ADELAIDE
La Bonne Table
Quirky, comfy and very cute, this new CBD bistro makes appealing offerings from brunch through to late-night drinks and snacks. South Korean-born chef/owner Peace Kim straddles a curious polyglot menu of culinary styles, from bedrock French classics of ratatouille, omelettes and croque monsieur, to rediscovered Brit comfort dishes (Scotch eggs among them), New York-style steak and eggs over-easy, and a spread of tapas plates. La Bonne Table, 128 Wakefield St, Adelaide, SA, (08) 8223 2487. DAVID SLY

CANBERRA
Pulp Kitchen
Leadership transition has proceeded more smoothly at Pulp than at other national-capital institutions. There's still the same respect for the cheap cuts and commitment to gutsy flavours - take a dish of roast pork loin, braised shoulder, trotter terrine and cauliflower purée. But with London experience under his belt, new chef Keaton McDonald has added some fine-dining tweaks. Beef tartare, for instance, is presented in an elongated strip sporting shards of crisp beetroot while smoked egg yolk rests to the side in an emulsion of Worcestershire sauce. New owner Daniel Giordani preserves the bistro feel front-of-house, and with moules marinière and house-made cotechino sausage among the offerings, locals are embracing the recent addition of weekend brunch. Pulp Kitchen, Shop 1, Wakefield Gardens, Ainslie, ACT, (02) 6257 4334. GARETH MEYER

Got a hot tip for our Hot Plates team? Tweet us at @gourmettweets, or tag your Instagram photos with #GThotplates.

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