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.

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.

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.

Mascarpone

Beerkary Bakery, Brisbane

This Saturday, after finishing a busy service at Esquire, Brisbane's top-ranked restaurant, chef de cuisine Ben Devlin will pull an all-nighter baking batches of sprouted-rye sourdough and malty brioche to prep for his Beerkary Bakery stall.

A passion project for Devlin and his partner, designer Yen Trinh, Beerkary combines two of the couple's favourite things - beer and baked goods - and will feature at special events.

It came about after a lunch Devlin cooked at Sydney's Sixpenny, and there have been a handful of subsequent Brisbane pop-ups.

On Sunday, Beerkary Bakery will collaborate with Melbourne brewer Killer Sprocket at Brisbane's inaugural Beer inCider, a new craft beer and cider festival. Hot-smoked pastrami pork jowl and sauerkraut sandwiched between slices of rye-IPA sourdough are part of a line-up of snacks that sounds very promising indeed.

The likes of "beerclairs", made using Vienna malt and juniper, and Vienna malt brioche with pine-smoked king trout, juniper hollandaise and pickled onion will be up for grabs. The trout brioche is designed to play nicely with Killer Sprocket's Hey Juniper, a new American-style pale ale the brewer is launching at the festival. There's also a vegetarian option which has salt-roasted sweet potato with pine and juniper in the salt crust.

"Beer-matching gives you opportunities to use beer flavour profiles but also to use some of the ingredients that are used in the beer-making process," says Devlin, a regular at Capalaba's Craft Brewer. "There's an amazing library of hops and malt to experiment with - about the only thing I haven't done is actually brew beer at home.

"Working with beer and beer-making ingredients has been a lot trickier than I originally thought. But that's the whole reason for doing it… to experiment and have some fun," says Devlin. "It's nice to find reasons to be open-minded because you find yourself going down different paths creatively."

The Beer inCider festival runs 20-21 September at Albion Park Harness Racing Club, Amy St, Albion, Qld; the Beerkary Bakery stall opens at 11am on Sunday, 21 September.

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