The February issue

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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."

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.

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.

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.

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.

Creamy vanilla frosting


This simple vanilla frosting can take on a range of other divine or whimsical flavourings, giving you ample scope to take your cakes and biscuits in all sorts of fantastical directions.

You'll need

300 gm butter 250 gm icing sugar, sieved 100 ml milk 1 vanilla bean, split, seeds scraped

Method

  • 01
  • Set up your stand mixer with the beating attachment and beat the butter and sugar into oblivion – usually for no less than 10 minutes.
  • 02
  • Warm the milk and add the vanilla bean and seeds. Leave to infuse for 5 minutes, then discard the bean. Slowly beat the warm milk into the frosting, being careful not to wear it. The frosting is now ready to use, although you will probably want to add some extra flavours. For best results use straight away. It can be covered and refrigerated for a few days; pull it out of the fridge a few hours before you plan to use it, and beat the frosting again to soften it.

Note Makes enough to frost a 20cm round cake. This recipe is from Sweet Envy ($45, hbk) by Alistair Wise and Teena Kearney-Wise, published by Murdoch Books, and has been reproduced with minor GT style changes.


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