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.

Penfolds Magill Estate Kitchen, Adelaide preview

Emma McCaskill & Scott Huggins

Emma McCaskill & Scott Huggins

Everything's coming up Adelaide. Under the leadership of Emma McCaskill and Scott Huggins, the restaurant at Magill Estate has been a key part of the culinary push that has put South Australia back on the map for destination diners, and now the chefs are taking the wraps off Penfolds' new, more casual eatery. The menu at Magill Kitchen, says McCaskill, is guided by a fairly straightforward premise: "It's the kind of food we like to eat on our nights off."

That might mean potato and salt cod salad, local oysters, slow-roasted beef brisket with polenta and slaw, or a classic roast chicken with lemon, stuffing and roast potatoes for hungrier visitors. For kids, there could be flathead and salad or mini-cheeseburgers and, for the snacking-and-drinking crowd, the likes of pretzels with anchovy dip, pork rillettes, and a substantial selection of cheese and charcuterie. It's all set in a complex designed by Denton Corker Marshall that makes the most of the vineyard setting with indoor and outdoor seating.

The arrival of the Kitchen comes with the opening of Penfolds' new cellar door, which combines top-hole tasting facilities (wine, glasses and people who know how to work them) with a display of artefacts from both the historic winery and the larger Penfolds collection.

And on pour? A good selection of key Penfolds classics, plus a strong showing from its Cellar Reserve collection, most of them current-release vintages. And, this winery being the home to Max Schubert's grand experiment in multi-region red blending, there is of course Grange. The 2010 vintage is available by the bottle at a cool $1,000 a pop, or a mere $150 by the glass.

Word has it that Huggins and McCaskill are working with the company's winemakers to devise the perfect meal-in-a-bite complement to a glass of Australia's most famous red wine. We'll keep you updated on "Project Grange Sandwich", as it's code-named, as more news comes to hand.

Penfolds Magill Estate Kitchen, open daily 9am-5pm; cellar open daily 9am-6pm, 78 Penfold Rd, Magill, SA, (08) 8301 5943


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