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."

Rosa's Canteen, Melbourne

Rosa Mitchell, Rosa's Canteen, Melbourne

Rosa Mitchell, Rosa's Canteen, Melbourne

Rosa Mitchell's heart might belong to Sicily, but the self-taught chef and slow-food pioneer has expanded the brief with her second restaurant. Rosa's Canteen, which opens today in Melbourne's legal precinct, takes its inspiration from across Italy with a menu that includes everything from fresh pasta and home-grown tomatoes to suckling pig to order.

"I've always done Sicilian food, but I love northern Italian dishes as well," Mitchell says. "This'll be the sort of place where people can drop in for a drink and a snack, or stay longer for a meal. We're open for lunch and dinner, but we also have the grill on during the afternoon if people get hungry."

Rosa's Canteen is Mitchell's second venture with business partners Peter Bartholomew and David Mackintosh (the other being Rosa's Kitchen in Punch Lane, at the eastern end of the CBD).

The 60-seat restaurant, a modern space with walls of windows taking in views of the Supreme Court dome and across to the massive terrace shared by MoVida Aqui and Paco's Tacos, has been designed by HA Architects and includes terrazzo and timber floors and a long terrazzo bar.

Some daily specials are dictated by the vegetable garden at Mitchell's farm in Yandoit, just north of Daylesford, and a market garden owned by her aunt.

"We have heaps of late tomatoes this year, so we'll be using them, along with some lovely eggplant," she says. "We don't have antipasto like we do at Rosa's Kitchen, but we'll have loads to snack on, like salumi plates, carpaccio, grilled prawns and semolina-coated fried calamari."

There's also agnolotti with three-cheese filling, lamb and pea ragù, pot-roasted squab and, for bigger groups that book ahead, whole suckling pig or legs of goat.

Rosa will split working days between the two restaurants, handing the reins at Rosa's Canteen to her young lieutenant Braedan Cleave (formerly of Coda, Rosetta and Spice Temple Melbourne).

Rosa's Canteen, 500 Bourke St (entrance at rear), Melbourne, Vic


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