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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Most popular recipes summer 2017

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

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."

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

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.

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 and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Roman cocktail bars

The Jerry Thomas Project, Rome

The Jerry Thomas Project, Rome

Romans are learning to unwind with craft cocktails at a new crop of bars.

In Rome, where food and alcohol are inseparable partners, the idea of a cocktail hour without snacks or a meal has never really taken off. Yet a small but growing crop of city bars has begun mixing craft cocktails that put the spotlight on spirits and go way beyond the standard Spritz or watered-down Mojito.

The granddaddy of Roman cocktail bars is The Jerry Thomas Project, a members-only lounge (subscribe and pay an annual fee on entry) serving American classics fashioned from the best selection of booze and homemade bitters in town, including a perfectly balanced Sazerac with a splash of absinthe.

At Barnum Café, Federico Tomasselli and Patrick Pistolesi mix drinks customised to their patrons' tastes; their American-inspired menu includes a few Italian touchstones as well, such as a Negroni made with hand-crafted bitters. Tomasselli and Pistolesi's side project, The Gin Corner, is Italy's first gin-centric bar; it keeps more than 80 labels for Martinis and Gin Tonics.

For cocktails with a view, 0-300º pours flamboyantly garnished drinks on the sixth-floor roof terrace of the First Luxury Art Hotel. A stroll away, the Stravinskij Bar in the luxurious Hotel de Russie serves classic cocktails in its ground-floor garden. The hotel's former bar manager, Massimo D'Addezio, launched his solo project, Co So, in Pigneto late last year and draws from an arsenal of housemade fat-washed spirits and aromatised wines. Also in Pigneto, Dal Verme gives a local twist to a New Orleans classic; its signature Sagerac uses sage, a herb common to Roman cooking.

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