The February issue

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Recipes by Christine Manfield
21.02.2017

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.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

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

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Most popular recipes summer 2017

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

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.

Persian love cake

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.

New South Yarra restaurants

The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.

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.

Long Chim, Melbourne review

David Thompson brings the heat to Melbourne with his newest incarnation of Long Chim. Michael Harden drops by for dinner.

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."

Yoghurt cake with lemon (Yiaourtopita)


"You don't need an excuse or reason to make yiaourtopita, which is a delicious cake for any occasion. Make it for your family and friends, and serve it with a cup of coffee or tea."

You'll need

6 eggs, separated 250 gm softened butter 330 gm (1½ cups) white sugar 2 tsp lemon rind 420 gm (1½ cups) thick Greek yoghurt (preferably full-cream) 450 gm (3 cups) self-raising flour 3 tsp baking powder For dusting: icing sugar

Method

  • 01
  • Preheat the oven to 180C. Grease and flour a 26cm-diameter fluted ring tin.
  • 02
  • Whisk the eggwhites with a pinch of salt until soft peaks form.
  • 03
  • Beat the butter with the sugar using the paddle attachment of an electric mixer. Add the egg yolks one at a time, followed by the lemon rind, then the yoghurt. With the mixer on the slowest speed, gradually add the flour and baking powder. Fold in the eggwhites.
  • 04
  • Spoon the mixture into the cake tin and bake until you can tell it is fully cooked by inserting a knife in the middle – you’ll know it’s ready when the knife comes out clean (40-45 minutes).
  • 05
  • Once out of the oven and while still hot, turn out and dust the cake with icing sugar.

Note This recipe is from Sweet Greek: Simple Food & Sumptuous Feasts ($39.95), published by Melbourne Books, and has been edited.


At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

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Jul 2013

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