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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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.

Most popular recipes summer 2017

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

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.

Mascarpone

Hija de Sánchez, Copenhagen

Ex-Noma pastry chef Rosio Sánchez makes a (taco) stand in the Danish capital.

You want cod skins or rose petals with your tacos? Then head to Hija de Sánchez, the taquería that former Noma pastry chef Rosio Sánchez has opened in Copenhagen's Torvehallerne markets. Her aim is to serve authentic tortillas, for which she's importing corn from Oaxaca and making her own masa daily, then she's playing around with the rest. "As long as we have the corn that's coming from Mexico, we can fill them with something deliciously local, then that's fine," says Sánchez.

Traditionalists won't go past the chicken mole made from a dozen or so chillies blended with chocolate, while crisp cod skins served with tomato and jalapeño salsa are reminiscent of the classic chicharrón you might get in Mexico.

Her first guest chef, Lars Williams, a fermentation freak who's responsible for the weird and wonderful in Noma's research kitchen, gave his tacos a "new Nordic" touch scattering purple rose petals over his black-bean miso, fermented habanero, smoked butter and gooseberry combo. A snip at $15 for two.

Sánchez, who was born in Chicago to Mexican parents, worked in New York before heading to Noma and Copenhagen five years ago. The Danish capital is an apt place to start her own venture because there's a need for good Mexican food and also because of her support crew led by her former Noma boss René Redzepi, Williams and the many others lined up to guest chef in the taco stand.

Hija de Sánchez, Torvehallerne, Frederiksborggade 21, 1360, Copenhagen K


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