The February issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

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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.

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.

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."

Most popular recipes summer 2017

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

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.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

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.

Phnom Penh micro-bars

A buzzy new micro-bar scene has popped up in the Cambodian capital.

Hidden down gritty alleyways and narrow lanes in living, breathing neighbourhoods, seven tiny bars have become the hottest watering holes in Phnom Penh. Each has an idiosyncratic style, new for a city known for dingy girlie bars and colonial riverside pubs.

The micro-bars attract a mix of expats and Cambodia's rising middle class. A vintage bespoke motorcycle (for sale) hangs from the ceiling of the masculine, dimly lit Hangar 44, which opened on Bassac Lane last November. Across the alley, The Library, a Daiquiri bar with shuttered windows and lined with bookshelves, opened in August. Opposite, the dark interior of Meat & Drink, which serves hamburgers, Cambodian beer and Asian-inspired cocktails, is enlivened by fresh flowers and a patio providing prime people-watching. I nurse a Negroni, as a woman in floral pyjamas cycles by and a toddler shows me his plastic doll of Korean pop-star Psy. Behind a glass door, Cicada specialises in infused gins, while adjacent aperitivo bar Seibur feels Japanese in size and Italian in style, serving Spritzes and wine. Where's Harry, a Martini bar with a rooftop terrace, opened last month, and a new spot could take the form of a beer garden offering Cambodian barbecue.

The blokes behind these bars, Kiwi brothers William and George Norbert-Munns, aren't sure yet. A Phnom Penh resident of nine years, William worked at Chicane in Surry Hills before managing bars at Guillaume at Bennelong and Icebergs. George, who joined him a few years later, was a former Melbourne advertising creative. Their first project, Bar.sito, was quickly followed by Public House, which features the dishes of their childhood including their mum's shepherd's pie.

Public House and Bar.sito, Street 240½ Alleyway; Seibur, Cicada, The Library, Meat & Drink and Hangar 44, Bassac La


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