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.

Esquites


"Corn is the number-one ingredient in Mexico and esquites [a street snack of grilled corn] is served on every other corner, so it seemed like a natural choice to have at the restaurant," says Ward. "I also have a special place for it in my heart - while I was in Oaxaca, I was hungry late one night but I wasn't too sure what to trust. I went and stood behind a bunch of cops in a line, as I figured if they were eating it, it must be good - it ended up being esquites."

You'll need

12 large corn cobs (about 300gm-400gm each) 60 ml (¼ cup) canola oil 2 white onions, finely chopped 4 garlic cloves, finely chopped 1 tbsp dried or fresh epazote (see note) Juice of ½ lime, plus 4 limes cut into cheeks, to serve 300 gm (1 cup) whole-egg mayonnaise 110 gm (1/3 cup) queso fresco, crumbled (see note) 1 cup (loosely packed) coriander 2 tsp chilli arbol powder, or to taste (see note)

Method

  • 01
  • Preheat a char-grill or barbecue to high heat. Remove all silks from corn, then grill until corn is a deep charred colour (20-25 minutes). Set aside to cool completely (15-20 minutes), then cut kernels from cob and set aside.
  • 02
  • Place oil, onion, garlic and epazote in a saucepan over medium heat and fry until onion and garlic are soft but not coloured (5-7 minutes). Add corn kernels, lime juice and 1.6 litres water and gently simmer for 15 minutes. Season to taste.
  • 03
  • Divide corn mixture among bowls (don’t add too much liquid). Spoon mayonnaise and cheese over and scatter with coriander and chilli powder. Just before serving, squeeze juice of lime cheeks over and mix everything together.

Note Epazote and arbol chilli powder are available from Fireworks Foods and Monterey Mexican Foods. At El Público they make their own queso fresco; it's difficult to find in Australia, but unsalty feta or fresh goat's cheese makes a good substitute.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Cerveza Pacífico Clara.

Featured in

Sep 2013

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