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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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.

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.

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.

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.

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.

Paper Daisy, Cabarita Beach, NSW

Our restaurant critics' picks of the latest and best eats around the country right now: Paper Daisy, Cabarita Beach, NSW.

Prepare to have any outdated prejudices relating to regional hotel dining well and truly smashed. There's nothing cookie-cutter about Paper Daisy, the restaurant at new boutique hotel Halcyon House, set in an old Cabarita Beach surfer motel, now beautifully re-imagined as a casually luxe 21-room beach getaway. And the light but cleverly detailed dishes from chef Ben Devlin (formerly of Esquire, Brisbane) follow suit. The airy dining room, with its white and blue Parisian bistro chairs and comfy banquettes, overlooks the resort pool via retro arched windows. Behind the dining space, spiky pandanus trees frame dunes and glimpses of white-topped breakers. There's a definite holiday feel, aided by the likes of pepper-grilled whiting, served whole, the lightly smoky skin dotted with pink pearls of finger lime and marked with just the right amount of char to play off the white flesh beneath. Chips arrive in a jar, a neat stack of paper-thin slices of dried beef and translucent tomato slices, served with a pot of punchy green mustard-leaf dunking sauce - perfect with a Stone & Wood Pacific ale from Byron Bay, or perhaps a Negroni. A tomato and mozzarella salad sees at least five varieties of tomato with basil, smoky pancetta, black garlic, olives, pickled onion and deep fried shallot. There's a lot going on, but it all makes the finest of flavour sense. Sure, you could opt for a classic burger from the house menu (which runs from 10am-10pm), but with this kind of next-level dining on offer at such reasonable prices, you'd be crazy not to dive right in.

Paper Daisy, Halcyon House, 21 Cyprus Cres, Cabarita Beach, NSW, (02) 6676 1444

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