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."

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.

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.

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."

Noma Australians: restaurant manager James Spreadbury

Noma chef René Redzepi has brought his entire team to Australia for their 10-week Sydney residency at Barangaroo and four of the key members are Australian. We caught up with restaurant manager James Spreadbury to talk days off, catching up with family and friends, and showing the folks from Copenhagen a good time.

Born in…
Belair, South Australia.

Member of the Noma family since…
2009.

How did you end up at Noma?
I wanted to expand my horizons and had a few restaurants in Europe on my radar that I wanted to chase down. I became extremely interested in the approach Noma was taking, packed up my life and knocked on the door.

What are you looking forward to most?
Being in my home country with the team, and being close by family and old friends. Even being from Australia there's so much I've never seen or tried before, so I'm excited to learn about and taste the incredible ingredients down here.

What's your fondest memory of the Noma Australia journey so far?
There are so many things over the last 12 months. Probably coming on the first research trip and realising that it may become a reality, to coming back to Sydney in December and seeing what was once drawings and lines that we went over and over actually start to take shape.

How will you spend your days off?
Hopefully hanging out with my daughter and getting in the ocean; along with some good times with the team and catching up with all the good people of Sydney.

Where will you eat when you're not working?
The list is too long! There are so many great places: 10 William Street, Ester, Automata. But mostly I'll probably be smashing my way through Chinatown.

What shockingly touristy thing can't you wait to show the Noma Copenhagen gang?
Not sure I'll have time for shockingly touristy, but the barbecue on the beach is a must.

What do you crave when you're away?
I miss mangoes, Coopers and the beach.

Which three things will you tick off before you leave Australia?
Getting in a surf and as much time on the beach as possible. I've also never been to the Blue Mountains, so I can't wait for that.

Fast-forward to the 10-week residency wrapping up. How will you celebrate with the Noma crew?
With a huge barbecue at the beach.

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