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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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.

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."

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.

Most popular recipes summer 2017

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

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.

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.

Alessandro Pavoni, Ormeggio, Sydney

You've just released your first cookbook, a tribute to Lombardy. What are your hopes for it?
My main goal was for people in Australia to cook the food of my home region in their homes. Some people think northern Italy is only about butter, but it's not.

I grew up closer to a lake than a mountain. The lake produces a microclimate which is Mediterranean - so lots of extra virgin olive oil, lemon, a lot of citrus.

How did you go about choosing the recipes?
We travelled to Italy to see what I didn't see when I grew up and to rediscover the region. I assembled over 100 recipes through family and friends, some from my grandma and my aunty. I cooked them all for six people and it took us one whole year to do that.

What's on the plate at Ormeggio in September?
Tomato fettuccine with mud or spanner crab, perhaps, and baby basil. The end dish tastes and looks simple, but it's very technical. We dehydrate the tomatoes to a powder, put that into the egg mix, and then cook the pasta dough in a tomato consommé.

Do you leave room for affogato?
I always like to finish with gelato and warm berries or an affogato. I love mine with vanilla gelato, strong coffee and grappa. That's my grandfather's dessert.

Ormeggio, D'Albora Marinas, Spit Rd, Mosman, NSW, (02) 9969 4088

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