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."

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.

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.

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.

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.

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.

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.

January

Tomatoes, tomatoes and more tomatoes, I've had success this summer with several heirloom varieties, most of them grown from seeds from Digger's. Green zebra, one tigerella and some black Krim are all doing well, with the fruit ripening day by day. The two varieties sent by a Seed Savers member, riesentraube (a climber) and Ailsa Craig, are still to ripen as I write this.

Last summer I learnt the hard way that indeterminate varieties (that is, tomatoes that go on growing until the weather turns cold) need very long stakes. I had some casualties thanks to inadequate staking, with laden branches breaking and falling.

I'm planning to make a store of tomato passata with my friend Jacqui. She has a plastic tomato-crushing device that she bought for $40 at Mediterranean Wholesalers here in Melbourne. I'm sure there are other types at other prices elsewhere; the neighbourhood where your local Italian population shops is a good place to start looking. The tomatoes are washed in the sink, then plunged into boiling water for a minute, then lifted onto a tray to cool a bit. Next they're fed into the hopper of this machine which sits over its own tub. One chute delivers a stream of sloppy pulp and juice, the other chute retains the skins and seeds. Jacqui provides training support to schools around Australia through the Kitchen Garden Foundation. She used the seed residue last season to propagate enormous numbers of tomato plants that were distributed far and wide. A nice idea for a school fête? (If you're planning to try this, it's best to make the passata with a single variety.)

The passata flows into a jug once the plug at the bottom of the machine's tub is pulled, and sterilised bottles are filled, a basil leaf added along the way if you're feeling romantic. Each bottle is then wrapped in a doubled sheet of newspaper secured with a rubber band and placed carefully into a stockpot. You add water to the top of the bottles, bring it slowly to boiling point, simmer for 50 minutes, then turn off the heat. The bottles are removed when they're cold and, hey presto, you've got the summer sunshine of tomato sauce for the winter.

Given the tomato glut, my lunch is often pan Catalan. Toast a slice of good bread, rub it lightly with garlic and then rub the slice hard with the cut side of half a tomato until you have nothing but the tomato skin left and a slice of damp but delicious pink tomatoey toast. Yum.

I also have a prolific crop of eggplant. Nothing from the shops compares to the creamy flesh of those shiny home-grown fruit. I have striped listada and the more usual bonica.

The capsicum bushes (in pots in my courtyard) are amazing. Each of these plants has more than 15 fruit and plenty of flowers. I have eaten a few of the green ones while I've been waiting for them to change colour. These home-grown capsicum are crisp and sweet with relatively thin skins with none of the bitterness I find in the huge green hydroponic capsicum in the shops.

This year I've found the space for two miniature sweet melons. They're yet to produce, although each plant has had lots of flowers. My two zucchini vines are producing, but happily not too much fruit. I do help them along by hand-pollinating some of the forming female fruit with a male flower as there seems to be a shortage of bees. If this is happening in your garden too, you may need to plant more bee-attracting plants. Try lavender or borage; my thyme bushes also seem irresistible to the bees.

With all of the above, the first dish that comes to mind is one of the many, many versions of a summer vegetable stew of which the French version ratatouille is the best known. In Sicily I tasted marvellous caponata which includes celery and sultanas in a similar combination of vegetables. The best versions I tasted were cooked for a very long time so that it was difficult to distinguish one vegetable from another and the stew was bronze in colour. Caponata is equally good cold as a salad, as a topping for bruschetta, or hot alongside grilled or roast meat.

I'm now about to go on a beach holiday - having thoroughly mulched the garden before I leave - and I can't wait.

Until next time.

PORTRAIT PHOTOGRAPHY ARMELLE HABIB

This article is from the January 2011 issue of Australian Gourmet Traveller.

For information on Stephanie Alexander's Kitchen Garden Foundation and schools program, visit www.kitchengardenfoundation.org.au.

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Sydney’s heatwaves are affecting your croissants
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21.02.2017
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