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."

Roasted rib of beef with ndolé


"Ndolé traditionally uses morogo, a wild African spinach, and this dish has its variations from southern to western Africa," says Welgemoed. "A good example can be found at Melbourne's Belle's Hot Chicken - ask for a serve of Almost Arnold's Beans."

You'll need

1.5 kg rib-eye rack of aged beef (with 4-5 ribs), halved, at room temperature For brushing: vegetable oil   Ham-hock stock 1 ham-hock bone (about 300gm; see note) 1 carrot, coarsely chopped 1 onion, coarsely chopped Large handful of celery leaves 6 thyme sprigs 2 garlic cloves   Ndolé 2 tbsp vegetable oil onions, finely chopped 2 garlic cloves, finely chopped 1 birdseye chilli, finely chopped 100 gm kapenta or ikan bilis (see note) 2 tsp biryani spice mix (see note) 500 gm (1 large bunch) English spinach, washed, dried and coarsely chopped 250 gm (½ large bunch) silverbeet, washed, dried, stems and leaves coarsely chopped

Method

  • 01
  • For ham-hock stock, place ingredients and 1 litre water in a saucepan, bring to the boil, then reduce heat to low-medium and simmer, topping up water as needed to keep ingredients covered, for around 2 hours until stock is well flavoured. Strain stock through a fine mesh sieve (discard solids) and reserve 125ml stock (freeze remaining stock for up to 3 months or refrigerate for up to 3 days).
  • 02
  • Light a hardwood or charcoal barbecue and burn it down to embers (about 1 hour for wood, and 30-40 minutes for charcoal).
  • 03
  • For ndolé, heat oil in a large saucepan over medium heat and sauté onion, garlic and chilli until onions are tender (5-6 minutes). Add kapenta and biryani spice mix, cook until fragrant (3-5 minutes), then add silverbeet and spinach, and cook until the liquid from the greens evaporates (5-7 minutes). Deglaze the pan with the ham stock and season to taste. This can also be cooked over a fire in a cast-iron pot.
  • 04
  • Brush ribs with oil, then grill until charred and the internal temperature reaches 55C on a meat thermometer for medium-rare (25-30 minutes). Rest covered with foil for 10 minutes, season to taste, carve and serve with ndolé.

Note Ham hock bones may need to be ordered from the butcher. Kapenta, an African version of ikan bilis, are dried Lake Tanganyika sardines and an important staple, providing refrigeration-free protein to people of Africa. Kapenta is available from selected African food stores, or substitute ikan bilis, available from Asian food stores. Biryani spice mix is available online from herbies.com.au.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Ochota Barrels “Botanicals of the Basket Range”, a vermouth-like wine.

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Jan 2016

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