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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Daniel Puskas' dry-aged lamb rump with caramelised pumpkin juice

Daniel Puskas cut a dash through some of Sydney's finest restaurants before opening Sixpenny in the neighbourhood of Stanmore. One of Sixpenny's many pleasures is the gentle sense of dislocation between the sleepy, genteel suburban setting and the radical things playing out on the plate. They're frequently marked by genuinely inventive uses of produce, and are always presented with an eye for elegance. "I like to make things appear simple, but once you start to eat a dish you can see how complex it becomes," says Puskas. "The sauce looks like a classic jus, but is in fact purely vegetal." Start this recipe a day ahead to drain the pumpkin juice. Serve with roasted leeks or a simple green salad.

Food News & Features

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

Recipe Search

Chive gougeres with cured trout and creme fraiche

These bite-sized snacks perfectly illustrate the versatility of choux pastry. They're an ideal vehicle for whatever savoury filling you like - we love cured trout and creme fraiche, but they would be equally delicious filled with thinly sliced leg ham and Gruyere, or even with a luxe pate, cornichons and frisee. If you can't be bothered curing the trout, flaked hot-smoked trout would make a good substitute. To make choux pastry, see our basic choux pastry recipe.

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David Thompson's grilled sticky rice with banana paste

"I love the comfort of this dish," says Thompson. "It's gently grilled until golden and toasty. The rice can be cooked and steeped in the sweetened coconut cream the day before. In Bangkok, this dish is often made with the leftover grains from mango and sticky rice. Bananas seem to work best with this, both as a puree and sliced. Wrap in the banana leaves and grill. Be careful not to cook over too high a heat or for too long or the rice can become tough. Use overripe bananas for this recipe - their pronounced sugar produces a luscious paste." Start this recipe a day ahead to soak the rice.

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Octopus, frisee and fennel salad with lardons and lentil dressing

For an even simpler version, leave out the octopus and add crisp croutons instead. Or try it with a poached egg. Or seared scallops.

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Coquilles Saint-Jacques

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Tomato and fennel clams with saffron mayonnaise

Rinse the clams well to remove grit and sand. Factor in the clams, too, when seasoning the dish - they're naturally briny.

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Pickles and preserves

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