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.

Monster, Canberra

Monster, Canberra

Monster, Canberra

One of the most hotly anticipated restaurants in Canberra finally offers its full menu today. Monster, the lobby restaurant at Hotel Hotel in Acton, has been serving breakfast and bits and pieces from its bar menu since Christmas but, after a couple of delays, Sean McConnell and his team are now stepping up to the plate for real. The chef, who is best known in Canberra for his work at Mocan & Green Grout, is the younger brother of noted Melbourne chefs Andrew (Cutler & Co , Cumulus Inc) and Matt McConnell (Bar Lourinhã, Casa Ciuccio), and it's tempting to try to discern a family likeness in his menu of shared plates.

Certainly the all-day menu wouldn't be out of place in Fitzroy or on Flinders Lane, running from Barcelona-style "bikini" tostadas of jamón and Manchego at breakfast to the likes of pulled lamb shoulder with pomegranate, pistachio, vine leaves and yoghurt, and buns stuffed with slow-cooked pork neck and kimchi after noon. McConnell likes to support local producers, and they're here in force, whether it's Boxgum Grazing beef served raw, Lebanese-style with pickles and flatbread, or Murray cod from Goulburn teamed with sea lettuce, celery and dashi.

Other bold ideas include yabby jaffles with crème fraîche and horseradish, and celeriac baked in salt, served with local black truffle and Jersey milk curd - both options well suited to putting the eclectic but nicely edited wine list through its paces. And should the thought of Canberra winter in June prove frightening, there's always the prospect of crema Catalana with spiced quince to cuddle up to at the end of the meal.

Monster, Hotel Hotel, New Acton Nishi, 25 Edinburgh Ave, Canberra, (02) 6287 6287.

MORE CANBERRA

Want more tips on where to eat, drink, stay and play in Canberra? Check out our travel guide.

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