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.

What Justin Wise did next

Justin Wise

Justin Wise

Justin Wise is keeping busy. Having just left the kitchen at Albert Park fine-diner The Point following a change of ownership, he now has not one but three new projects on the go across Melbourne.

First up is a consultancy at Meatmaiden, a CBD spin-off of Richmond southern barbecue joint Meatmother, due to open 27 August. Set in the Little Collins Street basement formerly occupied by the ill-fated Little Hunter, it's pitched as a more refined version of the original, which is where Wise steps in.

The menu still tracks the trodden Americana path - southern-fried chicken wings, jerky, 10-hour smoked beef short ribs from a Silver Creek smoker - but also stretches to the likes of pickled heirloom vegetables with goat's cheese, and smoked barramundi with charred eggplant. There's also a lobster mac 'n' cheese which may gain a cult following or signal the end of days, or both.

Meatmaiden's quest for refinement will be further helped by a wine list assembled by Jane Semple, The Point's gun sommelier, along with new head chef, Riki Day, who worked under wise at The Point before moving to Meatmaiden.

Next on the list is a consultancy at Eureka 89, the dégustation-only fine diner at the top of Eureka Tower. Wise's love of primo ingredients, put to such good use at The Point, will come into play next month with his first menu there. Expect foie gras, lobster and Murray cod galore.

Wise will also be lending his skills to the Open Door Pub Company, which owns 17 hotels across the city, setting up an upmarket meat-centric dining room above the group's most high-profile city venue, The Duke.

And after all that? It might be time for a short lie down.

Meatmaiden, 195 Little Collins St, Melbourne, Vic

Eureka 89, level 89, Eureka Tower, 7 Riverside Quay, Southbank, Vic, (03) 9693 8889

Open Door Pub Company

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