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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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.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

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.

Mascarpone

Gingers opens in Brisbane

Bibimbap at Gingers

Bibimbap at Gingers

Veer left at Lefty's, the award-winning Paddington beer hall/honkytonk, and you'll fall into the clutches of its comely new neighbour, Gingers. It's a risky prospect, particularly during happy hour from four, when the price of cocktails dips to $10. Dimly lit with a mix of vintage wallpaper, booth seating and bare brick walls, Gingers is the latest solo salvo from Lefty's co-owner Jamie Webb, a quirky take on a retro Korean diner/bar that's as noisy as a fleet of incoming choppers.

The pocket-sized digs crams in a barrage of M*A*S*H references - yes, that's the 4077th Mobile Army Surgical Hospital emblem on the brick wall and bomber-nose pinup art on the distressed concrete floor. And the red-light alley out back? Just a holding pen for hungry customers.

On Nick Stapleton's Korean street food menu, mushroom bibimbap is a feature, as is bo ssäm, a tasty DIY wrap of iceberg lettuce cups, shreds of savoury braised pork, kimchi, bean sprouts, hot sauce and herbs delivered in a three-tiered tiffin box. Clams in a mildly spicy passata are teamed with glass noodles and strips of fried nori, while sweet potato chips arrive with a not-very-chilli kimchi mayo. Little pickled treats - baby carrots, tomatoes and more - are served in a sardine tin, and a puffy tapioca cracker is topped with cured ocean trout boosted by a spring onion-soy dipping sauce.

It's all best experienced with a drink in hand, perhaps the house chardonnay, maybe a Radar Love (plum soju, Havana Club rum, blueberry purée and syrup, and plum) or the potent Flame of Love, a fino sherry Martini dialled up with orange zest.

Gingers is not a place for Seoul-seeking, certainly, but it is a very cheery pit-stop where the working-wounded can enjoy some R&R.

Gingers, 19 Caxton St, Paddington, Qld (07) 3369 0555, gingersdiner.com.au

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