The February issue

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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.

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.

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.

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.

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."

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.

The producers: KI Fresh free-range geese

Never mind the turkey, goose is the ultimate Christmas table centrepiece.

Who David and Lorraine Huxtable initially won praise for producing exceptional free-range chickens for Kangaroo Island's acclaimed Ordways, then for their own brand, but changed to geese seven years ago. They wanted a unique product that was more cost-effective to produce and faced less marketplace competition than chicken. Many chefs now cite KI Fresh as Australia's best goose producers.

How The geese can roam for most of their lives across the Huxtables' 100-hectare farm at Wisanger on Kangaroo Island off the coast of South Australia, south-west of Adelaide, because the island is free of foxes and other predators. The 400 or so breeding birds hatch around a thousand goslings; David confesses to not knowing precise numbers because they're never penned (a cost-saving measure that puts his KI operation at an advantage over mainland farmers). The geese feed on pasture and are finished on grain for a short time before being processed at a minimum of 16 weeks (with a dressed weight of two to three kilos), or at 22 weeks (weighing about four kilos).

Why True free-range and stress-free farming results in larger, more muscular birds. Their rich flavour and firm but supple texture has made an impression on chefs who have visited the farm - including George Calombaris and Matt Moran, who use the birds in their restaurants. David's strict adherence to processing the birds only when they're completely market-ready (about 100 at a time, at Kapowie Poultry in Kapunda, SA) means he often struggles to keep up with demand, but he hopes to have bumper numbers ready for Christmas.

Where Limited distribution to stores, including Victor Churchill in Sydney. Contact KI Fresh for more stockist info on (08) 8553 5133.

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