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.

Mr Claws, Melbourne

Santa might be sleighing into town soon, but in Melbourne right now Mr Claws (rather than Claus) is the name on the lips of anyone who appreciates a well-made snack in a bun.

Following on from the runaway success of Huxtaburger, Daniel Wilson, Dante Ruaine and Jeff Wong have turned their attention to that most high-falutin' of American fast foods - the lobster roll. Wilson and partners have spent months developing a different offering to what's already on the local market. "Obviously, there's Andrew McConnell doing the New England lobster roll," says Wilson, "but this is more of a New York-style lobster."

Hitting an accessible price point is tough with lobster in Australia, but Wilson and co believe they've cracked it by using lobster meat sourced from a sustainable North American fishery.

Their core offer is a generous helping of lobster heaped into a soft roll and topped with your choice of sauce - miso and wasabi, Sriracha-spiced mayonnaise or buttermilk ranch. The roll on its own is $12, or $15 with sides of straw potato chips and pickles.

The whole idea, Wilson says, is to bring a luxury product into the everyday: Mr Claws is simply for anyone who's hungry and appreciates good food.

The current Mr Claws appears to be a trial run; it's run as a pop-up occupying a small space next door to the Collingwood location of the trio's burger joint in Smith Street, but word on the ground suggests a more permanent CBD base opening in 2015, with more branches to come. For now, Mr Claws is staying put at least for the length of the summer.

Mr Claws, 104 Smith St, Collingwood, Vic.

Looking for more Melbourne dining options? Check out our list of the best restaurants in Melbourne.


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