The February issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

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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.

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.

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."

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.

Most popular recipes summer 2017

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

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.

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.

Project nights at Penfolds Magill Estate

Head chefs Scott Huggins and Emma McCaskill

Head chefs Scott Huggins and Emma McCaskill

Each Wednesday night chefs Scott Huggins and Emma McCaskill push culinary boundaries.

The kitchen gets to cuts loose each Wednesday night at Magill Estate Restaurant for its experimental Project nights. Chefs Scott Huggins and Emma McCaskill push the boundaries to present dishes that are very different to the restaurant's usual dégustation. Diners can expect the unexpected - grilled King George whiting offset by dabs of sharp lemon curd or southern calamari with bone marrow and roasted onion, or a steamed pudding of pumpkin with black garlic ice-cream.

That goes for the matched wines, too: decades-old chardonnays accompany the seafood, a 1999 pinot noir with duck braised in cabbage, and not a muscular shiraz in sight when we visited. Still, each Wednesday changes, with chefs aiming to introduce such theatre as breaking and serving salt-crusted baked fish at the table. Once the restaurant reopens on 3 August, after its winter repose, a four-course Project night set menu with snacks will cost $100, with matched wines for an additional $70 (about 60 per cent less than the usual dégustation with matched wines).

Penfolds Magill Estate, 78 Penfold Rd, Magill, SA, (08) 8301 5551, magillestaterestaurant.com

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