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.

Royal Caribbean's Ovation of the Seas

Sky-diving on the high seas? Looks like cruising doesn't have to be all high tea and bridge, after all.

It's no secret that serious cash is being pumped into the cruise industry and Royal Caribbean International has upped the ante. Its Ovation of the Seas, currently being built in Germany, will be the single largest investment in Australia by any cruise company, at more than a billion US dollars.

Ovation is the latest Quantum class vessel in Royal Caribbean's 23-ship fleet, and when it arrives here via Shanghai in December 2016, it will be the largest, newest and most technologically advanced ship to visit Australia.

It's 23 per cent bigger than its sister ship, Voyager of the Seas, currently the biggest cruise ship in Australia.

The 348-metre ship will carry 4,905 passengers and 1,500 crew for a five-cruise program covering Australia and New Zealand.

"The vast bulk of Australians have never been on a cruise," says Gavin Smith, the company's regional vice president, Asia Pacific. "Ovation reimagines the way that an Australian family might cruise. "

Along with the usual buffet, bridge and Broadway entertainment, a holiday on Ovation might include cocktails at the Bionic Bar, where robots make the drinks, or a surf-simulation lesson. The SmartShip, as it's called, will also offer WiFi, radio-frequency wristbands (rather than keys), and an iQ-style app for guests to manage their activities.

Other world firsts include skydiving at sea, and the North Star aerial observatory experience, where guests will be lifted by a robotic arm more than 90 metres above sea level, then out to sea for a 360-degree view. Dining won't take a back seat, with 18 restaurants including a Jamie's Italian and eateries by Americans Michael Schwartz and Devin Alexander.

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