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."

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."

Kylie Kwong: Goong Goong's pickles


You'll need

750 gm cabbage, core removed 1 Lebanese cucumber 2 carrots, peeled 1 white radish (daikon), peeled 1 bunch (about 8) radish, trimmed and halved lengthways 1/4 cup sea salt 1.5 litres (6 cups) white vinegar 495 gm (2¼ cups) white sugar 60ml (¼ cup) light soy sauce 1 tsp chilli oil

Method

  • 01
  • Cut cabbage into 5cm x 2cm pieces and separate leaves. Halve cucumber and carrots lengthways, then cut into 7cm x 1cm pieces. Halve white radish lengthways and cut into 3cm x 2cm pieces.
  • 02
  • Combine all the vegetables in a large bowl, sprinkle with salt and mix well to combine, then cover and refrigerate overnight.
  • 03
  • Combine vinegar and sugar in a heavy-based non-reactive saucepan and stir over low heat until sugar dissolves. Simmer uncovered, without stirring, for 30 minutes, or until reduced by one-third and slightly syrupy. Cool, then refrigerate overnight.
  • 04
  • Pour cooled syrup over vegetables, add remaining ingredients and mix thoroughly. Transfer to a jar or airtight container and refrigerate for 2-3 days to allow flavours to develop. Pickles will keep refrigerated for several months.

"This recipe comes from my mother's father (my grandfather), Goong Goong. These dynamic, delicious pickles remind me a little of an Italian giardiniera. Straight from the jar, they're perfect served as an appetiser or palate awakener, or finely sliced they can be added to a salad or thrown into a stir-fry to add body and complexity." - Kylie Kwong

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

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