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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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.

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.

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.

Intercontinental Sydney Double Bay

More than a decade after Sydney's Ritz-Carlton closed its doors, the landmark harbour property has reopened as the Intercontinental Sydney Double Bay. Plenty of surprises await behind the revamped mock-Regency façade, including a bar dedicated to gin (be still our beating hearts), a courtyard club lounge and - the ultimate Sydney accessory - a rooftop pool and bar complete with billowing-curtained cabanas and millionaire views across the harbour.

The 140 rooms feature smart touches such as curtains that open automatically when guests enter, bijou balconies overlooking village or water, and fragrant lemon verbena bathroom amenities by Agraria of San Francisco. The Royal Suite, which hosted Bill Clinton, Madonna and Princess Diana in a former life, is now a staid, serene space with dining for eight, parquetry floors and a walk-in robe with shelving for 80 shoes.

Opened as the Ritz-Carlton in 1991, the hotel never quite recovered after INXS singer Michael Hutchence's death here in 1997. It closed in 2009 (it was rebranded as Stamford in 2001) and languished unloved until Intercontinental engaged Bates Smart to bring it back to life 12 months ago.

As well as a gym, bakery and health food store, the hotel houses a branch of Sean Presland's Japanese diner Saké, and the elegant first-floor Stockroom restaurant overseen by executive chef Julien Pouteau. His all-day dining menu will be a "testament to Australian produce, using what's in season and best in class", with plenty of on-trend pickling and fermenting. Pouteau also has a Japanese robata grill to play with - "Lots of charcoal and smokiness," he grins.

The seven-metre marble bar of the Stillery stocks a collection of rare and vintage gins and offers a daily High Martini session - a sort of high tea for the drinking classes. "We are aiming to have the biggest gin collection in Australia," says bar manager Aaron Gaulke. We'll drink to that.

Intercontinental Sydney Double Bay, 33 Cross St, Double Bay, NSW, (02) 8388 8388 or 138 388; rooms from $390 a night.

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