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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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."

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

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."

Eugenio Maiale: Zuppa di ceci e sedano (chickpea and celery soup)


You'll need

600 gm dried organic chickpeas (see note) 50 ml olive oil 1 white onion, finely chopped 1 carrot, finely chopped 1 small celery stalk, finely chopped 2 garlic cloves, finely chopped 100 gm canned peeled Italian-style tomatoes and juice 1 fresh bay leaf 1 litre (4 cups) chicken stock For drizzling: extra-virgin olive oil 1 punnet celery cress, picked, to serve (optional)

Method

  • 01
  • Soak chickpeas overnight in plenty of lightly salted water. Drain and set aside.
  • 02
  • Heat olive oil in a saucepan over low to medium heat, add vegetables and garlic, stir occasionally until onion is transparent (8 minutes). Add tomato and bay leaf, cook until tender (8-10 minutes). Add chicken stock and chickpeas, season to taste, bring to the boil over high heat, reduce heat to low and simmer until chickpeas are soft, adding extra stock or water, if necessary, to keep chickpeas covered (1 hour 30 minutes-1 hour 45 minutes). Season to taste, serve drizzled with extra-virgin olive oil and scattered with celery cress.
Note Organic chickpeas are available from health-food shops and select delicatessens. You can substitute small dried chickpeas.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Gaglioppo, a red with herb and mineral notes.

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