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.

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.

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.

Mascarpone

Hot Plates: Emile & Solange, Albion

Emile & Solange owner Sarah Thuillet

Emile & Solange owner Sarah Thuillet

Tiny new Emile & Solange with its white walls, simple timber shelving, vintage French posters and bric-a-brac is decidedly a fromagerie with benefits.

For starters, there's the owner: Normandy expat Sarah Thuillet. Thuillet chooses each cheese and can chat at length about the contents of her temperature-controlled cabinets, advising which Camembert is perfect for eating right now, or which chèvre might benefit from a little extra ripening. She also offers tastings - maybe a morceau of fragrant raw milk Abondance, or a sliver of nutty aged Comté, or perhaps a creamy slice of Pont-l'Évêque? Each item is cut to order and wrapped in cheese paper.

Cheese is almost part of Thuillet's family. Grandmother Solange ran a Crèmerie-Fromagerie in Coutances, Normandy selling milk from grandfather Emile's farm and sourcing product from some of the same suppliers now providing Emile & Solange with cheese.

"In Normandy, it's all about the cheese, and the butter and the milk - so you learn about it even if you don't want to. It's part of the culture," Thuillet says. "I grew up around cheese - we didn't ever have a lunch or a dinner without it."

About 80 per cent of Emile & Solange's starting stock of around 50 different cheeses hails from France, but alongside the Roquefort and washed-rind cow's milk offerings from Langres, you might also find a cow-sheep blend Italian La Tur, a Raclette or perhaps some small-batch cheese from Tasmania, South Australia or Queenstown.

Hard and semi-hard raw milk cheeses are a speciality, because Thuillet says unpasteurised cheese provides the best expression of terroir. She's now on the hunt for more small-batch Australian cheese and also plans to sell eggs, butter and cream. Already there's a neat selection of locally made saucisson, some Spanish fuet anis, Portuguese-style chouriço, plus nice-to-haves like cold extracted organic Miellerie honey from Tasmania, Dijon mustards, and baguettes from Crust & Co, Wilston.

Emile & Solange, 10 Fox St, Albion, Qld, emileandsolange.com

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