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."

Most popular recipes summer 2017

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

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.

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.

Lûmé, Melbourne

Shaun Quade

Shaun Quade

Read our full restaurant review of Lûmé, Melbourne here

For their first outing as restaurant owners, chefs Shaun Quade and John Paul Fiechtner are determined not to plunder their back catalogues. It's quite ambitious when you consider Lûmé, due to open in South Melbourne next month, will offer an 18-course dégustation-only menu.

"We just want everything to be new," says Quade, whose form includes time at the Royal Mail Hotel, Quay and Biota, while more recently he has been known as a pastry gun-for-hire at the likes of Bar Nacional. "It's the same stuff everyone says - local and seasonal and all that. But we've got a guy growing two hectares of gardens - things like aromatics for tea, a lot of different shoots and herbs. We're embracing the fact that the direction we're going in is different to the casual track everyone else seems to be on."

Quade admits the term "fine dining" comes with plenty of baggage. "I can't think of an alternative - the best I can come up with is 'contemporary'." But he promises Lûmé will do away with the stigma. "We don't want to be a temple of gastronomy. We're encouraging dialogue with the chefs, we're discouraging photography, we're trying to make it comfortable."

Quade and Fiechtner, who has worked at the likes of Le Chateaubriand in Paris and Bo Innovation in Hong Kong, are trying to turn the concept of the dégustation on its head. They'll be mixing up the courses - "it won't be snacks, seafood, bigger proteins, the end. The menu will ebb and flow so people don't know what's coming next."

Diners can also expect some novel ideas. The first menu, for example, will feature a dish of cured cow udder with rhubarb. "It was really hard to source udder, but it comes out like lardo, with a lactic back-flavour to it."

The pair recruited sommelier Sally Humble to put together a list that focuses on Australian single-vineyard wines. "It's low-intervention but only to an extent," says Quade. "Basically if it's delicious we'll put it on."

The fit-out by St Kilda's Studio Y, which embraces exposed brick and copper, makes the kitchen a centerpiece, while a separate bar area will offer a "Town Mouse-ish" à la carte menu. All going to plan, Lûmé opens June 11.

Lûmé, 226 Coventry St, South Melbourne, Vic, 03 9690 0185.


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