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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Most popular recipes summer 2017

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

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."

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

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.

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

What Dan Hunter did next

The outgoing Royal Mail Hotel chef speaks to GT's Michael Harden about the eatery he's about to open and why he left Australia's highest-profile regional restaurant.

"Creatively, I just want to be in charge," explains Dan Hunter of his newest venture. "I don't want to have to be considering external factors that don't necessarily help the operation, or always having to consider what someone else thinks. This is about running something that's a true reflection of my ambition and personality."

Hunter, the Australian-born, Mugaritz-trained chef who brought international acclaim to regional Victoria's Royal Mail Hotel, is talking about Brae, formerly Sunnybrae, the restaurant and cooking school run for decades by paddock-to-plate pioneer George Biron.

While working for someone else was partly the reason for change, it was also about having to accommodate three different outlets - plus regular functions - at the Royal Mail. "I really wanted to put all that effort into just one outlet," he says.

Hunter had been looking for his own place for a couple of years, but with some fairly specific requirements - room for vegetable gardens and to build accommodation, and somewhere that wasn't more than 90 minutes from Melbourne ("this is a touch over that, but it's pretty close"). When he heard that Biron was looking to sell Sunnybrae, everything fell into place.

"The garden was really important," Hunter says. "The beauty of this property is that they've treated [the land] organically for 25 years, so we can open and be operating with a garden straightaway."

That means by the end of the year, after the house is given a major renovation. "Something a little more contemporary," he says, courtesy of business partners the McCorkell Brown Group in collaboration with Six Degrees architect James Legge. Purpose-built accommodation is on the cards, but will not be part of the package until the end of 2014.

Until the accommodation becomes available, Hunter says the opening hours will be as much about lunch (Friday to Monday) as dinner (Thursday to Sunday). The food at those meals will, he says, be "stylistically similar" to what he cooked at the Royal Mail. "I'll be focusing as much on produce and product as technique, as always, and just extending a little bit."

He says he doesn't intend to go backwards creatively or offer a simplified version of the cooking for which he's become known "just because it's too hard. I think there's an opportunity in Australia to have the highest quality dining experience in a regional area, to have a regionally focused, but internationally recognised restaurant".

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