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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

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.

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.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

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."

Jock Zonfrillo to open Blackwood, a bistro version of Orana

Jock Zonfrillo

Jock Zonfrillo

Jock Zonfrillo is making big changes to his Adelaide restaurant business over the next week. The proprietor's flagship Restaurant Orana remains dedicated to exploring native Australian ingredients in bold dégustation menus, but the large ground-floor space below it on Rundle Street will run its last service as Street ADL on Sunday night.

It reopens Tuesday night as Blackwood - a bistro version of Orana. While the dishes won't be identical to Orana, many of the key ingredients and techniques will feature in Blackwood dishes.

"We spend a lot of time and resources working with communities but [the ingredients] don't always fit into the framework of Orana's menu," says Zonfrillo. "The plan is to use all the ingredients and techniques we've learned over the years in a different way downstairs in a more bistro-style setting."

The room's same striking wall art will be retained, but the communal bar-style seating will be reconfigured into more restaurant-oriented smaller tables. Blackwood will present an à la carte menu with four choices of entrée, main course, sides and dessert, or a four-course kitchen menu for $90 ($140 with matched wines).

But this isn't the last we'll see of Street. It's set to re-emerge at suburban Henley Beach, pending a site, and many of the Street staff will be relocated from the CBD to the new premises.

"It's great to bring native ingredients at multiple levels of gastronomy and demonstrate really positive, delicious results," says Zonfrillo.

Zonfrillo also has plans to introduce a new food truck to Adelaide. Nonna Mallozzi is named for his great-great-grandmother, whose southern Italian dishes have been central to the family's culinary repertoire, and the truck will offer two pasta dishes and two panini. Its first outing will be in the Global Food Village at the WOMADelaide music festival in Botanic Park, from March 11 to 14.

Blackwood, 285 Rundle St, Adelaide, SA, (08) 8227 0344

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