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.

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.

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."

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.

World's Best Chefs Talks

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

Paul Wilson arrives at Prahran Market

Paul Wilson

Paul Wilson

Prahran Market will soon be home to two new ventures from Paul Wilson: a restaurant and a chicken shop.

It's hard not to get a little bit excited when Paul Wilson describes Wilson & Merchant, his forthcoming restaurant at the Prahran Market, as "a luxe, younger version of the Bot". The Botanical Hotel was, after all, a high-water mark for Melbourne restaurants last decade, where the unofficial leader of the cheffing Britpack helped refine the notion of modern Australian food.

Wilson & Merchant promises double happiness - it also heralds Wilson's return to the kitchen after a long hiatus during which he acted as gun for hire, designing Latin American-leaning menus for the likes of the Newmarket, Albert Park and Middle Park hotels.

Tapping into his old Botanical networks (executive chef is Dave Marshall, the Bot's sous-chef who went on to open the Middle Park Hotel; bar chief is his former chef de partie and recent Black Pearl resident Sam Ng), there will be no tacos in sight when the 90-seater opens, replete with separate bar and café areas, in anywhere from three to six months. It's back to mod Oz, the menu enjoying a symbiotic relationship with the market, supplemented by biodynamic and organic produce grown specially for the restaurant.

"It will be a seasonal menu with a seasonal accent," says Wilson. "European-leaning in winter, more Mediterranean in summer. There are some amazing fishmongers here and as a chef I can order produce four times a day. It's like having a restaurant by the ocean."

You can expect rare-breed chicken on the wood-fired rôtisserie, too, a concept Wilson is trying out with a second Prahran Market project on the boil: a modern take on the classic Australian chicken shop. "There's no market in Melbourne where you can buy a roast chicken and they're usually disappointing quality. I really want to highlight real free-range, brined, wood-roasted chicken with different condiments and triple-cooked chips, all designed to take home."

The as-yet unnamed chicken shop is due to open in the former Swiss Bakery site in around six weeks. While Wilson is using the dreaded words "pop-up", he has a five-year lease and plans to move it to a larger location if the concept works out.

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