The February issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

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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.

Ghostboy Cantina brings guest chef series to Tio’s

Ghostboy Cantina's pork tacos

Ghostboy Cantina's pork tacos

Toby Wilson to bring back guest-chef nights at Ghostboy Cantina's new headquarters in Tio's. 

When Ghostboy Cantina's lease at Sydney's Dixon House food court came up at the end of June, owner Toby Wilson set up a taco stand in tequila-slingin' Tio's Cervecería in Surry Hills.

See Toby Wilson's recipe for Ghostboy's pork tacos with salsa roja and nashi here.

Now that he's settled into the bar, the next phase of Ghostboy Cantina is Guestboy, a Monday night series that sees a different guest chef devise their own taco menu. It's the same concept that Wilson started in Chinatown with "Temp Taquero", with a mixture of established talent and up-and-comers taking a spot at the taco station.

"I like working with my mates," says Wilson. "They'll have total freedom to change the menu and serve whatever they like, however they like it - and we're getting the bar involved, too."

Guestboy menus will include three or four tacos and a few sides, while head bartender Jeremy Blackmore will devise a drink in collaboration with the chefs.

Kicking off the series is Troy Cotton, of The Tuckshop in Glenhaven, on 24 October, and Garçon's Brian Villahermosa, on 30 October. Acme's Mitch Orr will dish up a Mexican meets Asian-Italian menu on 28 November. Bar Ume chef Kerby Craig will also pop-up down the track, with a menu that'll see items such as sashimi scallop tostadas, tacos with a Japanese twist, and, from the bar, a Tequila Highball with yuzu, says Wilson.

"There's a lot of collaborative dinners in fine dining, but not so much on a street-food level," says Wilson. "The dinners give both me and the chefs a creative outlet to do something out of the norm in a casual environment - plus, they're a lot of fun."

Ghostboy Cantina's Guestboy evenings, select Mondays from 17 October, Tio's Cervecería, 4-14 Foster St, Surry Hills, NSW, facebook.com/ghostboycantina

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