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."

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.

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.

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."

Turmeric and coconut salmon curry


"This light aromatic coconut-based curry from Thailand is a great way to showcase beautiful fresh seafood," says Tikaram. "I'm using salmon here although you could substitute mussels, squid or even a combination of them all. At EP we make all our curry pastes fresh, daily. It's an expensive and labour-intensive process, although the result is delicious, but I must admit that when I'm making a quick curry at home, I use a store-bought yellow curry paste, which does the job."

You'll need

1 litre (4 cups) chicken stock 250 ml (1 cup) coconut cream ¼ cup (about 12) kaffir lime leaves 2 lemongrass stalks, cut into 3-4 sections 1 tbsp tamarind liquid mixed with 1 tbsp water 2 tbsp fish sauce 2 tbsp oyster sauce 1 tbsp white sugar 500 gm skinless boneless salmon fillet 2 long red chillies, seeded and cut into julienne 100 gm (½ bunch) snake beans, cut into rough 6cm lengths ½ cup (loosely packed) Thai basil, plus extra to serve Juice of 2 mandarins To serve: Thai basil, thinly sliced kaffir lime leaf and steamed jasmine rice   Yellow curry paste 12 dried long red chillies 20 gm galangal, thinly sliced 1½ tbsp thinly sliced lemongrass (about 1 small stalk, pale tender part only) 10 gm fresh turmeric, thinly sliced 3 garlic cloves 3 tsp sliced krachai or wild ginger (see note) ½ tsp shrimp paste (see note)

Method

  • 01
  • For yellow curry paste, soak chillies in a bowl of warm water for 20 minutes, then drain, reserving soaking water, and process in a small blender or food processor with remaining ingredients until smooth, adding a little water to help blend if necessary. Refrigerate until required.
  • 02
  • Bring stock, coconut cream, lime leaves and lemongrass to the boil in a saucepan over medium heat, add 4 tbsp curry paste (refrigerate any remaining in an airtight container for up to a week) and simmer until aromatic and mixture no longer tastes raw (3-5 minutes). Season to taste with tamarind, fish sauce, oyster sauce and sugar, add salmon and simmer very gently over low heat until almost cooked (5-6 minutes). Add chilli, beans and basil, and simmer until salmon is just cooked (1-2 minutes). Stir in mandarin juice, adjust seasoning if necessary and serve hot with extra Thai basil, kaffir lime leaf and rice.

Note Krachai, or wild ginger, is available fresh from Thai grocers when in season, or in jars from Asian greengrocers. Shrimp paste, also called kapi or terasi, is available from Asian food stores.


At A Glance

  • Serves 6 - 8 people
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Recipe collections

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2017 Restaurant Guide

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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

A fruity beer like Stone & Wood Pacific Ale or a high-acidity white wine like chenin blanc or sauvignon blanc.

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