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."

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.

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.

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."

Albert Adrià's latest projects

Bodega 1900, Barcelona

Bodega 1900, Barcelona

The younger Adrià brother expands his culinary empire with a London pop-up and new Barcelona projects.

Until a couple of years ago Albert Adrià's name was always linked with that of his older brother, Ferran, as the fame of the clifftop Costa Brava restaurant El Bulli spread. While Ferran was the restaurant's enigmatic figurehead, Albert was the behind-the-scenes creative director responsible for research and development.

Ferran closed El Bulli in July 2011, converting the restaurant into the El Bulli Foundation, dedicated to culinary experimentation. And Albert moved out of the lab and into the spotlight, opening a handful of restaurants in Barcelona in quick succession under the collective title El Barri, Catalan for "neighbourhood".

Last year was particularly action-packed for the chef. His year-old smart-casual fine-diner in the hip quarter of Sant Antoni, Hoja Santa, was awarded a Michelin star for its inventive Mexican haute cuisine. Its sibling, Niño Viejo, the taquería next door, has been wildly popular since opening in August 2014. Two blocks away, Albert's rowdy Catalan eatery, Bodega 1900, has proved just as popular. Nearby, the theatrical Tickets, opened by the Adrià brothers five years ago, is known for its avant-garde tapas, while at Pakta, Albert introduced Barcelona diners to Nikkei, Japanese-Peruvian fusion cuisine. Also in the neighbourhood is El Barri's spacious new HQ - with a state-of-the-art test kitchen for the boss, of course.

Popping up in London this month is 50 Days by Albert Adrià , a pop-up in Hotel Café Royal in Piccadilly. The chef has invited diners to cocktails in the hotel's ornate Oscar Wilde bar, then to linger over his tasting menu.

When Albert returns to Barcelona in April he'll focus on two projects: a new restaurant called Enigma at the El Barri HQ, scheduled to open mid-year; and Heart Ibiza 2016, the second iteration of his "dialogue between gastronomy, music and art" on the Balearic island. The seasonal event was launched last European summer; Albert says he's working on a different, even bigger concept.

Next up? The chef-impresario says he's toying with the idea of a dessert bar, a return to his pastry-making roots.


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