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.

Cape Weligama, Sri Lanka

Cape Weligama, Sri Lanka

Cape Weligama, Sri Lanka

The latest addition to Sri Lanka's boutique lodgings is a clifftop resort on the south coast.

Dilmah Tea is expanding from its base in the manicured tea terraces of Sri Lanka's central highlands to the Indian Ocean, opening a clifftop beach resort next month.

Cape Weligama has 40 villas and suites on five hectares of beachfront on the south coast, 30 minutes' drive east of Galle and about two hours from Colombo on new highways. Cape Weligama is part of an ambitious plan to create a trail of small luxury resorts around the island, says Malik Fernando, the managing director of Resplendent Ceylon, Dilmah's hospitality arm. His father, Merrill J Fernando, is the founder of the single-origin tea company.

Ceylon Tea Trails, the company's first resort, is an obligatory stop on high-end Sri Lankan itineraries. Its four colonial-era tea planters' bungalows are linked by walking tracks in working tea estates near Hatton. Restoration work is under way on a fifth bungalow, Dunkeld, which will bring the number of Tea Trails rooms to 26 by November next year.

Also due to open next November is a tented camp called Wild Coast Lodge on a secluded beach in the renowned leopard habitat of Yala National Park, in the island's south-east.

The company's fourth project, due to open in March 2016, is a 28-tent camp near the north-east seaport of Trincomalee, called Red Rocks Beach Camp. Fernando says another two locations are under review.

Guests at Cape Weligama will be able to choose fresh fish from an in-house "pola", or seafood market, and high tea will be a highlight, naturally.

Cape Weligama rooms from $538 a night, including half-board and drinks.


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