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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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.

Most popular recipes summer 2017

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

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.

Mascarpone

Hot Plates: Vincent, Canberra

Vincent, Canberra

Vincent, Canberra

A newcomer to the wine-bar-cum-diner genre in Canberra, Vincent paints on a pleasantly familiar canvas. The space is minimalist in style, with neutral tones, warm Edison pendant lighting, and bar-style seating to rival The Chaser's election desk.

A concise wine and food offer - presented on a Scrabble-tile-like menu à la Andrew McConnell's Marion wine bar in Melbourne - reinforces the sense of relaxed dining. The wine selection (around half a dozen reds and whites) pulls focus on France and Italy, with good-value pours running from Bordeaux to Barolo. And there's plenty of wine smarts among the youngish floor crew.

The eats lean toward the accessible, with familiar combinations of flavours and ingredients: beetroot and goat's cheese, pork belly and cauliflower, lamb with eggplant and feta. Rare wagyu beef with pomme purée is a highlight, while mushroom arancini and a mini lobster burger round out the snacking options.

Vincent's still a work in progress, but a welcome one at that.

Vincent, 48 Macquarie St, Barton, ACT (02) 6273 7773, vincentrestaurant.com.au

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