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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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.

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.

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."

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.

Most popular recipes summer 2017

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

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

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.

German cherry streusel


"This is a very simple cake to whip up at short notice, and it's nice to eat warm with a dollop of cream," says Brigitte Hafner. "I find European brands of morello cherries best because they're not overly sweet. It's also really delicious if you substitute fresh plums when they're in season - Angelina Burdett plums being the best, I find."

You'll need

680 gm jarred pitted morello cherries, strained, juice and cherries reserved separately 60 gm caster sugar 30 gm cornflour   Streusel 150 gm (1 cup) plain flour 100 gm caster sugar 100 gm chilled butter Finely grated rind of 1 lemon   Cinnamon sugar 1½ tbsp caster sugar ½ tsp ground cinnamon   Sweet pastry 250 gm (1 1/3 cups) self-raising flour 150 gm chilled butter, coarsely chopped 75 gm caster sugar 1 egg, lightly whisked 1 tsp vanilla bean paste

Method

  • 01
  • Preheat oven to 170C. Place cherry juice, sugar and cornflour in a saucepan over medium-high heat and bring to the boil, stirring continuously, then whisk until mixture thickens (2-3 minutes). Stir in cherries, remove from heat, cover tightly with plastic wrap and set aside to cool.
  • 02
  • For streusel, process ingredients in a food processor until coarse breadcrumbs form. Transfer to a bowl, bring mixture together with fingers to form large lumps about the size of your thumbnail, then set aside.
  • 03
  • For cinnamon sugar, combine ingredients in a bowl and set aside.
  • 04
  • For sweet pastry, process flour, butter, sugar and a pinch of salt in a food processor until the mixture resembles coarse breadcrumbs. With the processor running, add egg and vanilla, process until the dough just starts to come together, turn onto a lightly floured surface, knead until smooth and roll out to fit the base of a 20cm x 30cm slice tin lined with baking paper. Top with cherry mixture then streusel and bake until golden (40 minutes). Dust with cinnamon sugar and serve.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Sweet fizzy pink Brachetto.

Featured in

Jul 2013

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