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.

World's Best Chefs Talks

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

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.

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."

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.

René Redzepi announces MAD Symposium at Sydney Opera House

Chefs Kylie Kwong & René Redzepi

Chefs Kylie Kwong & René Redzepi

Hold onto your foraged greens, folks - there's a new twist to the Noma Australia story. Chef René Redzepi has just announced that he'll be reviving his MAD food festival for a one-day adventure at the Sydney Opera House on April 3. Confirmed speakers so far include MAD regulars David Chang, of Momofuku, and Massimo Bottura, of Italy's Osteria Francescana, and African activist farmer Chido Govera, with Kylie Kwong and Does Cooking Matter? author Rebecca Huntley leading the local-talent charge.

This will be the first time that the symposium, founded by Redzepi in 2011, will be held outside Copenhagen. Past speakers have included authors Diana Kennedy and Harold McGee, fermentation guru Sandor Katz, ethnobotanist Andrea Pieroni and environmental activist Vandana Shiva, but chefs from all over the world typically make up the majority of the bill.

"The role of the chef is evolving and developing into a position of influence," Redzepi has said - one that has an impact on the manner in which people and food professionals consume and connect with food. "Such responsibility requires education, an elevation of awareness, and social maturity... Accordingly, the symposium aims to feature speeches from speakers of different disciplines to present numerous perspectives on food and culture. MAD wants those who attend the symposium to return to their kitchens and communities and reflect on what they have seen and heard. There are new questions we now know to ask, so we can become more inquisitive, imaginative, and knowledgeable."

Pre-sale tickets are now available for purchase here.

MAD SYD, Sydney Opera House, Joan Sutherland Theatre, Sunday 3 April, 1pm-5.30pm, from $99; tickets on sale from 17 February, visit The Sydney Opera House website for further details.

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