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."

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.

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.

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."

Cambodian rice wine revival

Asana Bar, Siem Reap, Cambodia

Asana Bar, Siem Reap, Cambodia

The Cambodian staple tipple is getting the royal treatment at bars and tasting rooms.

The traditional Cambodian firewater, rice wine, has been given a style makeover. A new infused rice-spirit company, Sombai, opens smart tasting rooms and an infusion workshop in a traditional timber house in Siem Reap this month. And cocktail-making classes using the spirits have begun at atmospheric Asana bar, in the last antique Khmer wooden house in the heart of the Old Town.

Inspired by traditional Cambodian rice wine, which is heady and regarded as medicinal, French expats Lionel Maitrepierre and Joëlle Jean Louis founded Sombai and began producing premium-quality rice spirits infused with Cambodian spices, herbs, roots and fruits two years ago, drawing further inspiration from the fruit-infused rums of Louis's native Mauritius.

After opening a tasting lounge at Siem Reap in April last year, the couple began selling their aromatic liquors at restaurants, bars, boutique hotels and the monthly artisanal Made in Cambodia Market at Shinta Mani resort. Sombai's pretty bottles - handpainted by local artists and tied with the traditional Khmer checked krama (scarf) - have become popular souvenirs, and sunset tastings at the couple's home draw travellers after a day exploring Angkor Wat.

Now visitors can squeeze in a 90-minute cocktail class at Asana, a laid-back bar furnished with hammocks and sofas made from stuffed rice sacks. Asana's owners Sophari "Pari" Ung and Guilhem Maitrepierre have devised fun classes to introduce traditional Khmer ingredients such as lemongrass, tamarind, turmeric and wild ginger to cocktails such as the Asana Sling, made with gin, Cointreau, triple sec, cherry brandy, bitters, grenadine, lime and pineapple juice and Sombai's galangal-tamarind rice spirit, one of eight blended flavours. A durian-based flavour is in development. 

Sombai, Sombai La off Thmor Meas Rd, Siem Reap. Asana, The Lane, between Street 7 and Pub St, Old Market area, Siem Reap. Classes at 5.30pm daily.


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