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.

World's Best Chefs Talks

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

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.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

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."

Junya Yamasaki takes over Marion

Koya, London

Koya, London

You know something's up when a visiting chef requests "local seawater" on his prep list: serious business. 

"A friend, Junya, is coming to hang out this winter at Marion for a week," says Andrew McConnell casually. The friend he's talking about is Japanese-born chef Junya Yamasaki, late of London's acclaimed Koya restaurant. But Yamasaki isn't just hanging out at the end of the bar. Kicking off on 21 June, he'll be taking over the Marion kitchen for four days.

Yamasaki opened his Soho udon restaurant in 2010. Up until it closed in 2015, it was renowned for the chef's creative laid-back marriage of Japanese technique with British ingredients (that, and for his preference to use the traditional foot-kneading technique to make noodles). "Junya's way of working spontaneously with the produce available offers a surprise element," says McConnell. "I admire this style of cooking."

The Melbourne restaurateur met Yamasaki a few years ago when he dined at Koya, and the pair hit it off. "I was taken by his humble approach and excited by how he dealt with English produce in his own unique way," he says. "It's how I like to cook myself, allowing the produce to sing."

For the four-day takeover in June, Yamasaki will completely re-write Marion's à la carte menu. While the prep list is already in the works (sustainable seafood, rare breed meats, seawater), exactly what's on the plate will only be finalised after a trip to the markets when the chef touches down in Melbourne.

"I've been cooking venison quite a lot using the same method used to prepare bonito sashimi in Japan - burning rice straw and searing only the surface of the flesh with the direct flame," says Yamasaki. "I want to serve wallaby or kangaroo in the same sashimi form, and I'm very excited to find the matching condiments in Australia such as wild herbs, wild berries or fruits."

There's an intimacy and warm hum to the room at Marion that McConnell believes is sympathetic to Yamasaki's cooking. Although there won't be any udon on the menu, diners will be able to work their way through a selection of smaller snacks and larger share plates, or opt for an omakase and leave the entire spread up to Yamasaki to decide.

"The experience will be fun and thoughtful, not too dissimilar to a Japanese izakaya," says McConnell.

Junya Yamasaki at Marion Wine Bar, 51-53 Gertrude St, Fitzroy, Vic; dinner on Tuesday 21 June to Friday 24 June and lunch on Friday 24 June. For bookings contact (03) 9419 6262 or info@marionwine.com.au

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