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."

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.

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.

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.

Provini, Canberra

Provini

Provini

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

Spaghetti carbonara. Your faithful correspondent made a close study of it in Rome not too long ago, and concluded that the better-regarded Roman places cook their spaghetti (or, just as frequently, rigatoni) on the crunchy side of al dente, cut their guanciale into thick batons, and bomb the plate with enough pecorino and black pepper that the result is mighty forceful, salty and pungent. Extra yolks in the mix are a given; cream doesn't enter the conversation. A straight carbonara is strangely hard to find in Australia, so the appearance of the dish on the menu at Provini, a new restaurant on the old La Scala site, is all the more cheering. The version here could definitely use a bit more grunt (and for $24 it oughta be pretty close to perfect), but bookended by Jamsheed chardonnay by the glass and a nicely bitter salad of radicchio and endives, it's an appealingly grown-up snack. The refitted rooms are warm and buzzy, and with an 'nduja and potato pizza, a straight chicken cacciatore with fregola, and Occhipinti red all on offer, there's plenty of reason to make a return visit.

Provini, 50 Bunda St, Canberra, ACT, (02) 6154 9720

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