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.

Semi~Permanent at 92 Smith

Paul Guiney and Liz Carey

Paul Guiney and Liz Carey

Award-winning sommeliers Liz Carey and Paul Guiney are cutting right to the chase with their pop-up wine bar on Collingwood's Smith Street. It's called Semi~Permanent at 92 Smith, and it's there for a good time, not a long time - a short 14-week season on the site of the first incarnation of Lee Ho Fook.

The duo, who shared Gourmet Traveller's award for Maîtres d' of the Year in 2009, open the doors on Thursday 17 September backed by a 40-strong wine list. "It'll be constantly changing, international, accessible," says Carey, who spent the past six years at MoVida. "Wine from people who make really good booze, and wine that likes food. From an Australian perspective it'll be heavier Victoria-wise but that's because so many of our friends are winemakers. We'll have a sake, too, because we've had our eyes opened to it not just as something you drink with Japanese food."

Carey and Guiney, who was most recently treading the boards at Carlton's The Town Mouse, are determined that the drinks come first and the food second. The menu from chef Tanya Bertino (Botanical, Vue de Monde, The Station Hotel) will be simple, rustic and uncomplicated. "Maybe a leg of ham, cooked on the day and sliced and once it's gone, it's gone. We're also talking house-made ricotta with anchovies, that sort of thing," says Carey.

Their friends from the hospitality trade will be popping in for pop-up dinners, too - Christine Manfield is cooking over two nights in December, and O Tama Carey in October.

After their 14 weeks are over - the long-term aim is for a permanent home for Semi~Permanent - the space will be turned by Lee Ho Fook owners David Mackintosh and Peter Bartholomew into Goldfish, serving street-ish Chinese from chef Victor Liong.

Semi~Permanent at 92 Smith, 92 Smith St, Collingwood, Vic, 0484 323 834


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