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."

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.

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.

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.

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."

Minamishima, Melbourne

Minamishima, Melbourne

Minamishima, Melbourne

Our restaurant critics' picks of the latest and best eats around the country right now: Minamishima, Melbourne.

Looking for the 12 hottest seats in Melbourne right now? They're down a side-street in Richmond along the sushi bar at Minamishima. Behind the bar, owner and sushi chef Koichi Minamishima (ex-Kenzan) and Hajime Horiguchi (the former head chef at Noosa's excellent Wasabi) display their admirable knife skills using some of the finest seafood in the country. Sourced locally and from Tokyo's Tsukiji fish market, the likes of tuna belly, cockles, salmon roe, sea perch and sea urchin are transformed into brilliant nigiri sushi, expertly scored, some of it lightly flamed, while other pieces are sprinkled with Okinawan "snow salt" or lightly cured in soy sauce. The omakase-only model is not cheap ($150 per head), but for around 15 pieces of brilliant nigiri, plus non-sushi dishes such as the calamari and fishcake sitting in a crystal-clear dashi broth, and a yuzu granita and sake jelly dessert, the price tag's not difficult to understand. Manager and sommelier Randolph Cheung runs the clean-lined, dramatically lit proceedings with calm charm and is also responsible for the thrilling list of sake that further emphasises Minamishima's authenticity and quality. Little wonder, then, that Minamishima has so rapidly and emphatically become so bright a star in Melbourne's dining firmament.

Minamishima, 4 Lord St, Richmond, Vic, (03) 9429 5180

Got a hot tip for our Hot Plates team? Let us know on Facebook or tag your Instagram photos with #GThotplates.


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