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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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.

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."

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.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

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.

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.

Subcontinental, Sydney

Subcontinental, Sydney

Subcontinental, Sydney

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

Subcontinental by name, subterranean by nature, this new side-project from team Longrain replaces the basement space formerly occupied by Shortgrain canteen and the bar with a smart Indian diner. The layout hasn't changed dramatically. Gone are the camouflage and army men, replaced by the odd cow and elephant motif. There's a merciful absence of DJs in the room, and the carefully crafted soundtrack that somehow weaves together the works of Marvin Gaye and The Lemonheads sets an appealing tone. The careful layering of spice has long been a Longrain signature, and so it continues: duck in a cardamom-dominant curry made creamy with cashew nuts is cooked on the bone for succulence, while a long-boned lamb cutlet proves the tandoor's worth. There's not much heat and twang. The exceptions might be the intensity of the tamarind sauce with the cheese pakoras (good) and the heavy-handed use of ajwain spice on raw kingfish (not so good). But flashes of brilliance (burrata deployed in place of traditional fresh cheeses with a peanut sauce and an orange salad) and a drink-me wine list suggest some promise. It's not quite so confident an opening as Sam Christie's recent outings with The Apollo and Cho Cho San, though it may yet prove to be a slow-burn.

Subcontinental, 8 Hunt St, Surry Hills, NSW, (02) 9280 0088 

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