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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

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.

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.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

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."

Shaken, Stirred, Flamed & Thrown

We ask Eau de Vie owner and Shaken, Stirred, Flamed & Thrown author Sven Almenning why we should buy his book.

Why should we buy your book, Sven?
I think anyone who likes entertaining, or hosting friends and guests at home should be able to mix up a few killer cocktails. This book is for them. Whether you simply want to experiment with your favourite Eau de Vie signature drinks at home, or are looking for a great classic recipe this book is for you. Unlike most cocktail books we're not just rehashing old classics, but mostly offering our own drinks alongside beautiful photography to help guide you towards cocktail perfection.

Where's the best place to start?
It doesn't get much easier than the classics; a Martini, Martinez, Manhattan and Old Fashioned are great places to start. Then move on to our suggested variations for a bit more fun and added challenges.

What's the toughest recipe?
Mixology really is fairly simple once you have step-by-step recipes, so I'm not sure anything is too hard, especially if you're handy in the kitchen. I'd say the toughest recipes would be those that call for homemade ingredients such as the lager syrup in the Bloomsbury Bitter or the smoked cola syrup in the Fancy Jack & Cola. Those looking for a challenge, however, may have fun learning the throwing technique used for making our signature Blue Blazer.

Does the home mixologist need specialised gear and ingredients?
A lot of the recipes are fairly straightforward and can be made with readily available ingredients. However, as we feature a number of our signature drinks there are, of course, a fair few that require you to make your own syrups, purées and sodas; we often offer instructions on how to do this. As far as specialised equipment, there aren't many drinks in there that can't be made using a cocktail shaker, a bar spoon and a strainer. However, we're big fans of using vintage and fanciful equipment to add an element of theatre.

Best part of the book?
The caricatures of our staff! I think the final chapter on how to make your own, where we talk about the processes that go into creating your own signature cocktails, is pretty neat. Otherwise I think the photography is the best I've seen in a cocktail book, although, of course, I am biased.

The final push?
If you're not sold already what can I possibly say? If it's not for you then surely you have a friend or two who could use a beautiful and banging guide to awesome cocktails. Kapow!

Shaken, Stirred, Flamed & Thrown by Sven Almenning (self-published, $49.95, hbk) is available from Berkelouw Books, Ariel Booksellers, Oscar & Friends Booksellers, Macleay Bookshop and Gleebooks, as well as over the bar at Eau De Vie in Sydney and Melbourne, and online via Eau de Vie's Facebook page.

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