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."

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.

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.

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.

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.

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.

Lee Ho Fook moves to Melbourne CBD

Victor Liong

Victor Liong

There will be dumbwaiters when Smith Street's Lee Ho Fook relocates to much bigger new digs in the Melbourne CBD on August 8. Carpet on the floors, too. And - brace yourself - no open kitchen. Clearly the restaurant's brief to modernise the Chinese dining experience doesn't preclude a little old-school action.

"I've never worked at a place with a dumbwaiter before - only one of my staff has - so it's a little crazy," says chef Victor Liong. "But Supper Inn has one so it can't be that bad."

The dumbwaiters - for the uninitiated, they're small elevators that carry food between floors - are a necessary evil in the two-floor brick warehouse with the kitchen on the ground floor and most of the diners on the first.

"We really don't want the waiters spilling barramundi poaching-liquor on diners as they walk up and down stairs," says co-owner David Mackintosh. Techne architects were responsible for a revamp in shades of green and eggplant purple, with dark gloss timber and hand-turned timber and brass lighting.

Diners can expect to see other changes at the upscaled version of the Smith Street original. "We have a real sommelier now," says Liong. "Masa Nishimoto, who's got a great palate and a really cool take on wine." The list will run to around 100 labels. Diners in the initial stages can expect to see the LHF menu transplanted in its entirety while the nine-strong kitchen crew, up from four in Collingwood, get used to the new space. Liong also intends to keep his favourite dishes, the crisp eggplant, tea egg and steamed barramundi with ginger and spring onion sauce among them. "I opened the old shop with these and I don't think they're ever coming off the menu."

The Smith Street space, which closed last week, will be revamped in the new year as Goldfish, serving casual Chinese food. "I hate the word 'street'," says Liong. Among the "slightly reworked classics at a lower price point" will be something he calls a Chinizza - consider it a cross between a fried pizza and the spring onion pancake. "We'll really get back to what we were intending to do with it in the first place, and then in the city hopefully we can just keep polishing it a little further."

Lee Ho Fook, 11-15 Duckboard Pl, Melbourne, Vic, (03) 9077 6261

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