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.

The Langham Sydney

The Palm Court

The Palm Court

It's been two years in the planning and an intense four months of construction, but the transformation of the much-loved Observatory Hotel is complete and it reopens today as The Langham Sydney.

It's a thoroughly luxe addition to Sydney's dress circle of harbour-view hotels and, with a $30 million refurbishment that includes lavish touches such as a million-dollar marble foyer, it's a bold piece of positioning.

London's GA Design, which has an impressive hotel-design pedigree (including Langham's Hong Kong and Chicago properties), was briefed to bring in the light. There's an art collection curated by Sotheby's in the foyer, alongside a series of splendid marble fireplaces and a soft, modern palette of amber and grey. "We wanted a grand transformation," explains general manager Sonia Lefevre, "And we got it. It feels light and luxurious - and expensive."

One thing that remains untouched is the size of the rooms. The Langham still lays claim to the largest rooms and suites in Sydney, with windows that actually open (a rarity in the over-conditioned world of big-city hotels) and balconies and terraces opening onto either a skyline or inner-harbour view.

Dining options are approachable rather than austere. The menu at Kent Street Kitchen, overseen by Est-trained chef Daniel Rudolph, opens with a generous charcuterie and raw-fish offering, seguing into the modern Australian likes of wagyu rib with daikon, sesame and roasted onion, and buckwheat risotto with heirloom carrots, asparagus and haloumi.

And, although the tearooms have changed, The Langham's famed afternoon tea endures. The Palm Court, its new home, is destined to be a Sunday favourite. Radically renovated with large-scale windows that take in the westerly view up Sydney Harbour, it's just made for sundowners. "This is where I want to be when the sun goes down," says Lefevre. "Welcome to Sydney's most exclusive address."

The Langham Sydney, rooms from $635 per night, 89-113 Kent St, Sydney, NSW, (02) 9256 2222.

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