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.

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.

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

Vana, Malsi Estate

Vana, Malsi Estate

Vana, Malsi Estate

Renew and revitalise in the sublime foothills of the Himalayas.

Veer Singh's dream to create the "most iconic wellness retreat in the world" formed during the time he spent farming in Spain in 2006, growing organic herbs and vegetables.

His family, based in New Delhi, bought 8.5 hectares of mango and lychee orchards surrounded by forest in Dehradun, in the northern Indian state of Uttarakhand. After nearly five years of construction and some $170 million later, 31-year-old Singh has opened Vana, Malsi Estate, in the foothills of the Himalayas, a one-hour flight from Delhi.

Vana features traditional therapies in a super-stylish setting. Most of the 86 guest suites face the forest, "a view that is healing in itself", says Singh. His design brief to the Spanish architect Esteva i Esteva Arquitectura was to "work with nature and exist in it" and the resulting sleek design is unusual in Indian hotels. The interiors are mid-century modern, in soothing neutral palettes with hardwood floors, custom furniture and organic cotton. Meditation rooms within the suites burn incense from a nearby Tibetan monastery. The spa cuisine is an artful highlight - perhaps fish, green-tea noodles and vegetables in a soy broth - and is mostly sourced from the property's organic garden and local farms.

Indian, Tibetan and Chinese therapies in their purest forms are customised for each guest and overseen by an Ayurvedic doctor. "Spa treatments are not remixes of anything else and are very traditional," says spa manager Melany Martinez Thomas. Not to be missed is the Tibetan healing treatment, called "dhugs", featuring warm poultices of medicinal herbs. Follow with a dip in a pool overlooking the Mussoorie hills, with monkeys swinging in the trees nearby.

Three-day retreats cost from 35,000 rupees (about $630) a night, including daily treatments, all meals and airport transfers. Vana, Malsi Estate, Mussoorie Road,  Dehradun, India. +91 135 391 1111.

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