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.

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.

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.

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.

Penfolds Magill Estate Restaurant returns

When Penfolds Magill Estate Restaurant reopened in late August after a 21-month hiatus and an extensive refit, its stated ambition to be among Australia's leading restaurants ensured it would attract close scrutiny. And does it make the cut? It's not there yet, but it could be on its way. 

The interior fashioned by designer and restaurateur Pascale Gomes-McNabb makes a strong initial impression. Clusters of bespoke dark furnishings now draw the eye as much as the views across the vines to Adelaide's skyline. Bare blackwood tables and low-slung leather wingback chairs are dramatically offset by slashes of red-hot neon and clusters of Emma Lashmar's illuminated glass orbs suspended above the tables. The décor softens the mood of a once-austere room - it's more casual and relaxed. 

New executive chef Scott Huggins, previously of Nihonryori RyuGin, Tokyo, and the Royal Mail Hotel, Dunkeld, strives for harmony, balance and the pure expression of hero ingredients rather than dazzling spectacle within his five- or eight-course dégustation menus ($135 or $185; $265 or $435 with matched wines). Lightly cured belly of bluefin tuna with asparagus smoked in hay, egg yolk and dehydrated olive crumbs is a shining example. Gentle flavours ensure the luscious tuna texture remains the highlight of this dish. Less cohesive, perhaps, is a lightly poached Coffin Bay oyster in cucumber purée topped by frozen pebbles of bitter apple, the contrasting warm and cold elements seeming awkward rather than intriguing. Pastry chef Emma Shearer impresses though, with a dessert of toasted hay-infused ice-cream offset by crumbled walnut and a dark wafer of coffee and linseed. 

The main course shows Huggins's intentions best: wagyu striploin (seared, chilled, rested in 62C oil, sprayed with soy and rosemary then grilled over charcoal) is modestly seasoned and embellished with roasted sesame dressing and confit baby garlic as a foil beside powerhouse red wines: Bin 707 Cabernet Sauvignon for the five-course menu, or 2008 Grange with the eight-courser. It's a tough gig for any ambitious chef; Penfolds wines are always going to be the star of this show.

Penfolds Magill Estate Restaurant, 78 Penfold Rd, Magill, SA, (08) 8301 5551

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