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."

Sam Ward returns to Beaufort Street

Sam Ward

Sam Ward

Sam Ward is having trouble describing his new menu.

The young Perth chef scored a GT Best New Talent Award for his work at El Público, so it's fair to assume that Mexican cuisine is part of the plan, but Ward is thinking beyond the masa and mole. Jamaican spices will feature, as will Trinidadian flatbreads: just two of the influences Ward picked up while travelling through the Caribbean for six months last year. And just in case the mix wasn't cosmopolitan enough already, Ward also wants his food to reflect the meals he grew up with in New Zealand.

In short, diners are in for a wild ride when the doors open to Highgate Drink and Dine mid-May. The new restaurant/bar identity of Highgate's Ace Pizza, which closes 17 April, is being pitched as a neighbourhood hang-out, with Ward writing a menu designed to appeal as much to solo patrons on their way home from work as to throngs of destination-diners.

Ward says he's excited about this newfound kitchen freedom. "If I have an idea for something, cool, I can just cook it and not have to adapt it to be a certain way," he says. "I can still use Mexican flavours, but I can use Caribbean flavours, too. I can cook food that tastes good, whether it has a title or not."

Diners can thus look forward to the likes of jerk-spiced quail with apricot and hazelnuts, and a Trinidadian-style baigan choka - roasted eggplant dip - served with a baked-to-order flatbread. The wood-fired oven and grill, a legacy of the Ace Pizza days, will get a work-out, as will Western Australian produce.

Ward plans to buy whole beasts each week - Swan Valley hogget, for instance, or free-range pigs from Jindong - and serve different parts of the animal each night. Come in at the start of the week and dinner might feature cutlets; come the weekend, it might be backstrap or breast. The menu, it's safe to say, will be constantly in motion. And that, says Ward, is what it's all about. "It's the food I want to eat and the food I want to serve to my friends."

Highgate Drink & Dine, 448 Beaufort St, Highgate, WA 

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