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."

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.

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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

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.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

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."

Jamaican Black Strap


While Matthew Bax originally made this cocktail in 2005 for Der Raum, this twist on the Dark and Stormy has segued perfectly onto the rum-rich list at the site's new incarnation, Bar Económico.

You'll need

10 sultanas, plus extra to garnish (optional) 10 ml pomegranate molasses 10 ml sugar syrup (see note) 45 ml dark Jamaican rum 4 dashes of orange bitters Dash of lime juice To top: ginger beer To garnish: star anise

Method

  • 01
  • With a muddling stick or rolling pin, muddle sultanas, molasses and syrup in a highball glass. Add crushed ice to half-fill, add rum and stir in bitters and lime juice. Top with ginger beer to taste, garnish with star anise and extra sultanas and serve.

Note To make sugar syrup, gently stir a cup of sugar and a cup of water in a saucepan over medium heat until sugar dissolves, then set aside to cool.


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