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."

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.

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.

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.

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."

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.

World's Best Chefs Talks

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

London Fields, Brisbane

Clams, parsley, 'nduja, crusty bread

Clams, parsley, 'nduja, crusty bread

Our restaurant critics' picks of the latest and best eats around the country right now: London Fields, Brisbane.

There were fence-sitters aplenty when London Fields rolled out at the end of July. But like the personality of the gentrifying suburb it inhabits, that's changing fast. The kitchen, under chef Con Tsangaris (late of Gerard's Bistro), has found its groove, and the quality of the dishes now equals the laid-back glam of the fit-out. Light-filled interiors, gently distressed walls, a neutral palette and acres of blonde timber form a backdrop for occasionally exxy food that the owners dub "hearty bistro fare". A small, carefully cooked piece of groper with braised witlof, a sprinkle of bottarga and butter beans is $35 and requires a side, but others dishes, like an entrée of rosy slivers of lightly smoked tongue, dotted with pickled garlic, a nicely acidic parsley purée and lacy bread crisps, are a steal at $15. Deeply flavoured duck rillettes comes with fig relish and lavash-style crispbreads, while a main course of blackened and pickled zucchini forms an interesting partnership with pepitas, walnuts, blue cheese and wholegrain freekeh, upping the ante for vegetarians. Craft beer beard-strokers will find a pretty decent selection by the bottle, while draught options lean to more sessionable ales. With the shaker-savvy Bonnie Shearston and Tom Sanceau in the ownership mix (together with Public partner Jason White), the slick sounding cocktail list is also worth a nudge.

London Fields, Cnr Montague Rd & Raven St, West End, Qld, (07) 3846 1593.

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