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."

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.

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.

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.

The Langham Sydney makeover

Want to know how to spend $30 million in four months? Watch The Langham Sydney.

Making a five-star hotel feel like home is the challenge under way at The Langham Sydney - though four months and $30 million is a fine start.

The harbourside hotel closed in late July for a head-to-toe transformation. General manager Sonia Lefevre promises a "quite exceptional" result when the hotel reopens on 1 December. "We've been working on this since we took over the hotel, almost exactly two years ago," she says. "The key for us is how the changes make guests feel. This is a hotel with heart and we'd like them to continue feeling that this is their second home."

London-based design team GA Design has orchestrated the redevelopment of the lobby, dining areas, 96 rooms and ballroom. The lobby will be extended, fitted with marble underfoot, flooded with natural light and warmed by fireplaces. Australian art curated by Sotheby's will feature here and in the new 150-seat open Kent Street Kitchen, headed by former Est. chef Daniel Rudolph; it's more than double the size of the hotel's Galileo Restaurant and will offer all-day dining to guests and Sydneysiders.

The Langham group's trademark haven, Palm Court, will be the spot for "Afternoon Tea with Wedgwood" by day and cocktails by night, and the spa will be rebranded as the Langham's signature Chuan Spa - the hotel's much-admired 20-metre pool with star-studded ceiling remains at its heart.

Lefevre says the flow of space in rooms is paramount - the hotel claims the largest standard rooms in Sydney at 49 square metres - and handcrafted furniture will enhance the home-away-from-home feeling.

89-113 Kent St, Sydney, (02) 9256 2222.

 

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