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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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."

Most popular recipes summer 2017

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

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.

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.

Hot Plates: The Resident, Sydney

The Resident's anchovies with gordal olives

The Resident's anchovies with gordal olives

Pablo Tordesillas has opened a Spanish-leaning restaurant overlooking Hyde Park.

You could never ever accuse Pablo Tordesillas of pulling his punches. In his days at Otto and at Brisbane favourite Ortiga, even when his cooking was at its most technical, flavour remained paramount. And so it is here at The Resident on College Street with his return to Sydney in a glassy tiled space overlooking Hyde Park. The room and service might lean to the anodyne side of polished, and the name is the very definition of bland, the sort of thing only a body corporate could like, but the menu comes out swinging.

It's not purely Spanish, and the word "tapas" doesn't appear on the menu, but Spain is definitely the key reference point, whether it's mussels escabeche served with crisps, superb anchovies contrasted with shiny green gordal olives, or the simple elegance of jamón Ibérico on grilled sourdough and tiny baguettes stuffed with pickled cucumber and sardines.

See our collection of recipes for Spanish snacks here.

Casting the net a bit wider for influences also pays dividends, as with the inspired addition of crisp saltbush leaves to a plate of sautéed duck livers and salsify, while colatura, the southern-Italian fish sauce, brings the funk to a salad of nicely browned broccoli tossed with shreds of egg, fried shallot and currants.

The leafy interior of The Resident overlooks Hyde Park.

Do oysters need Granny Smith and chardonnay granita? Does the plate of kale and Brussels sprouts need to be topped with lardo and migas cooked in chorizo fat? Possibly not. But in the face of exquisitely cooked Spanish mackerel sauced with watercress and piperade, or orange and goat's milk yoghurt with little crisps of brik pastry and a whisper of rosemary, such moments of overenthusiasm are easy to forgive.

Throw in a pretty decent (if exxy) wine list and complement the restaurant with a sweet little café next door doing interesting sandwiches and snacks, and you've got plenty of reason to hope The Resident is permanent.

The Resident, 18 College St, Darlinghurst, NSW, (02) 8318 8618, theresidentdining.com.au. Open lunch Thu-Sun noon-3pm; dinner Mon-Sat 5.30pm-10pm, Sun 5.30pm-9pm.

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