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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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.

Most popular recipes summer 2017

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

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.

Mascarpone

Master, Sydney

Master, Sydney

Master, Sydney

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

Read our full length review of Master here.

Pulling up a chair at Master on the weekend, my first thought, "when was the last time I heard Korn in a restaurant?", was quickly replaced by the more pressing question of why anyone would play Korn in a restaurant. Ever. But then chef John Javier counts Momofuku Seiobo among his recent ports of call (he has also staged at Quay and Noma), so his understanding of what does and doesn't work as restaurant music may have been ineradicably altered by the experience. The flavours on show are just as loud but have been chosen with a much better feel for context: crisp straws of fried eggplant with black vinegar caramel puts a twist on the fish-fragrant eggplant perfected by Dainty Sichuan and faithfully interpreted by the likes of Mr Wong and Lee Ho Fook; rhyming the texture of white cloud-ear fungus with kale in oyster sauce (pictured) is an inspired move, while good, earthy XO brings sheets of scallop meat, rolled out to a pasta-like texture, to life. Occasionally the Chinese in the modern Chinese mix gets overwhelmed by the modern (cooking cumin lamb ribs sous-vide, for instance, leaves them rubbery and unrendered), but the hits far outweigh the misses. The plates aren't large - the salt-and-pepper sweetbreads, a dish bound to be the signature, are great, but we found ourselves ordering three rounds between three hungry diners - but prices aren't too scary. Service is eager, and if the tight, very natural-focused wine list somehow doesn't grab you, the offer of Moritz in cans and Tsingtao in longnecks oughta do the trick. Likeable and fun.

Master, 368 Crown St, Surry Hills, NSW, (02) 8065 0838, open dinner 6pm-10pm Tues-Sun.

Got a hot tip for our Hot Plates team? Let us know on Facebook or tag your Instagram photos with #GThotplates.

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