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."

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.

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.

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."

Morgan McGlone’s dining room opens at Harpoon Harry

Steak dinner for two at Harpoon Harry

Steak dinner for two at Harpoon Harry

The chef walks us through the menu, from bone marrow pudding to fried apple pie.

In his two-stage takeover of the Harpoon Harry kitchen, chef (or "culinary curator" as his PR department dizzyingly describes him) Morgan McGlone first re-launched the downstairs public bar with devilled eggs, cornmeal Johnny cakes and clams casino while the more formal upstairs dining room took shape.

Tonight, the dining room opens with a menu that's not short of richness. Inspired by his time cooking at Husk in Nashville, though, McGlone says there's more to Southern cooking than heft. "I didn't want it to be super-heavy American fare; I wanted it to have some sort of refinement. That's what Husk was all about," he says. "They bring the high echelon of Southern food, but with a big hug, too. My approach here is similar - inviting but light."

So, for all the fried apple pie and St Louis pork ribs on the menu, there's also a focus on Southern-style greens and vegetables. McGlone has enlisted Noma Australia local forager Elijah Holland to propagate collard greens - a loose-leaf brassica similar to kale, and a staple of Southern US cuisine - for him in the Blue Mountains. He's particularly excited about the gourds, cooked over embers and served with brassicas and a mix of quinoa, wild rice and spelt grains. Cornmeal-crusted ling is similarly paired with dark leafy greens braised in dark beer and pork stock.

Back to the meat. McGlone has a kurobuta pork chop with five-hour cabbage and a sweet and sour sauce. There's a steak dinner for two, complete with sides and sauces, and beef tartare with smoked oyster and parsley, plus lamb rump and flat-iron. To top all that protein off there's always bone marrow pudding. "It's one part bone marrow, one part brioche," says McGlone. "We mix it with oregano and Microplaned garlic, and bake it in the oven for nine minutes until it puffs up." It sounds like something to perhaps put to one side if you're about to squeeze yourself into anything body-con. "But it really isn't", says the chef. "It's just unctuous, like a big hug. I wanted to focus on what everyone loves, and everyone loves bone marrow."

Desserts, on the other hand, were not inspired by Husk, but rather one of America's other well-known names - McDonald's. "The hot apple pie is the best thing McDonald's has," says McGlone. "We take apples, peel them, stew them down and keep some whole. They're mixed with a little five-spice and cinnamon and fill a hot pocket of pastry. The lard puffs out and gets really crisp with this beautiful hot filling." At around this point in the night, the Bourbon trolley will rattle up to your table. Now's the time for a nip of the extremely limited Pappy Van Winkle Bourbon. "We're really lucky - Australia doesn't get much of it," says McGlone. "I'm told there are only 72 bottles per year in the whole country. It's just beautiful Bourbon. You can definitely taste the difference between that and Jim Beam."

Harpoon Harry's Dining Room opens on Wednesday 20 April at 6pm. Level 1, 40-44 Wentworth Ave, Surry Hills, NSW, (02) 8262 8800, hotelharry.com.au

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