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.

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.

World's Best Chefs Talks

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

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."

Kirk's Wine Bar, Melbourne

Ian Curley, Kirk's Wine Bar, Melbourne

Ian Curley, Kirk's Wine Bar, Melbourne

Fans of Melbourne's City Wine Shop have a new offshoot to discover on the edge of the city's legal precinct: introducing Kirk's Wine Bar.

The latest offering from executive chef Ian Curley and business partners Con Christopoulos and Josh Brisbane (known best for The European, Melbourne Supper Club, Siglo and Spring Street Grocer), opened without fanfare on the corner of Hardware Lane and Little Bourke Street on Wednesday, but it was humming within an hour. It takes its name from the corner building's first tenant in the 1860s, Kirk's Bazaar Hotel.

Christopoulos's initial plans for a humble café were rejigged after tradesmen restoring the floorboards discovered a hidden cellar. A circular staircase now leads down to the underground lair, and its musty old walls are lined with some of the City Wine Shop's most popular bottles. Soon a 12-seater dining table will fill the space for private bookings.

The menus Ian Curley has designed for Kirk's keep comfort to the fore day-long. "It's like the City Wine Shop, but with a bit more finesse," says Curley. "And nothing on the menu will be over $25." It opens at seven for breakfast with the likes of a restorative croque-monsieur and Harris Smokehouse salmon on potato blini with a sunny-side-up egg. From noon to 11pm, it segues into wine-friendly snacks such as freshly shucked oysters, kefalograviera saganaki and pork-belly parcels ($15), along with a rotating selection of suitably ripe cheeses.

Nearby office workers will also be pleased to see a hole-in-the-wall takeaway opening beside Kirk's later this month, too. Organic Kitchen will serve cold-pressed juices, salads and wraps - all with Curley's seal of approval.

Kirk's Wine Bar, 50 Hardware La, Melbourne

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


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