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."

Marinated olives


You'll need

500 gm mixed olives (see note) 75 ml extra-virgin olive oil long red chillies, thinly sliced 2 garlic cloves, thinly sliced 30 ml orange juice 1 tsp lemon juice ¼ each finely grated rind of orange and lemon 1 fennel bulb, fronds only 1 sprig each of rosemary and thyme 10 gm fennel seeds, lightly roasted

Method

  • 01
  • Rinse olives of brine under cold running water. Drain well, then combine with remaining ingredients and season to taste with sea salt, transfer to an airtight container and marinate in refrigerator for at least 24 hours. Olives will keep refrigerated for up to 2 weeks.
Note You’ll need to begin this recipe a day ahead. Dan Hunter uses Mount Zero manzanilla and wild Kalamata olives but you can use any.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Try a Sánchez Romate Palo Cortado or a dry or rosé Champagne.

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