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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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.

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.

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."

Most popular recipes summer 2017

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

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.

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.

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.

A vermouth bar for Barangaroo

Hamish Ingham and Rebecca Lines

Hamish Ingham and Rebecca Lines

Australia's first vermouth bar is here, and it's brought to you by the talented team behind Bar H.

Chef Hamish Ingham and his sommelier wife Rebecca Lines will run the harbourside venue, serving breakfast through to dinner. Banksii (pronounced "banks-ee", like the British graffiti artist) owes its name to Sir Joseph Banks, Australia's first botanist. The garden theme carries on to the vermouth-heavy drinks list and a food menu with a strong botanical focus. 

The menu will lean towards the Mediterranean with a native Australian slant. "I've been using native Australian ingredients for a long time now," says Ingham. "There will be native ingredients on the menu, but it won't be a focus. We will be using a lot of international botanicals as well."

Dinner will see the likes of mussels cooked in vermouth with green olive, tomato and sea succulents, and John Dory roasted whole with heirloom tomatoes and a pepperberry dressing. At breakfast look out for the rosemary sheep's milk yoghurt with fresh honeycomb and brioche.  

Vermouth will be the feature of the drinks menu, along with an extensive Oz-Euro wine list and a tight, classically focused cocktail list. "Vermouth is having a bit of a resurgence," says Lines. "In Spain there are a lot of vermouth bars and they have started to open in London as well." The trend has now hit Australia, following a boom in locally produced vermouths. Lines will work with Australian vermouth brand Maidenii to produce their own bespoke vermouth blend. 

Banskii will be designed by architecture firm Luchetti Krelle, known for its interiors at both Momofuku Seiobo and Acme. The fit-out will lend a nod to the Banks era of the late 18th century, with antique columns and a conservatory feel - minus the plants. "There will be references to Banks throughout the restaurant," says Lines, "including a backlit wall of the first photographs of botanicals."

Ingham is set to put aside the chopsticks and return to his European roots at Banskii. "I'm looking forward to getting in there and cooking Western food again."

Banksii opens at Barangaroo in September.

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