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."

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.

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.

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.

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.

Panzanella Toscana


"This wonderful dish encapsulates everything good about being stranded in a Tuscan farmhouse in late summer," says Ward. "No car, 40-degree heat and the nearest alimentari is over an hour away on foot. This is the sort of dish you could put together, paying tribute to the glory of leftovers. Overripe tomatoes still clinging to the vine, stale bread and staples from the larder come together to make magic happen."

You'll need

5 very ripe tomatoes, preferably heirloom ox heart 1 clove garlic, halved 60 ml (¼ cup) red wine vinegar, or to taste 150 ml extra-virgin olive oil, or to taste 2 red capsicum 500 gm day-old sourdough bread (about two-thirds of a loaf) 150 gm black olives, such as Gaeta or Ligurian 2 Lebanese cucumber, halved, seeds removed, thickly sliced ½ small Spanish onion, thinly sliced 1 cup (loosely packed) basil 3 anchovy fillets, coarsely chopped 2 tbsp salted capers, soaked in cold water for 5 minutes, rinsed under cold running water and drained

Method

  • 01
  • Preheat oven to 220C. To make a tomato vinaigrette crush 2 tomatoes with your hands into a bowl. Crush half the garlic clove, add it to the tomato along with vinegar and 2 tbsp olive oil, season to taste and set aside for flavours to meld (1 hour). Push liquid and pulp through a strainer using the back of a spoon. Set aside.
  • 02
  • Meanwhile, place capsicum on an oven tray, drizzle with 2 tsp oil and roast, turning occasionally, until charred and softened (30-40 minutes). Cool briefly, then peel and seed capsicum while still warm, cut into bite-size pieces and place in a bowl. Thinly slice remaining garlic and add to capsicum along with 2 tbsp olive oil. Season to taste and set aside until required.
  • 03
  • Reduce oven to 140C. Coarsely tear bread into rough 4cm-6cm pieces and place on a baking tray, drizzle with remaining olive oil, season to taste and roast until golden and crunchy (30-35 minutes). Set aside to cool.
  • 04
  • To serve, coarsely chop remaining tomatoes and combine with remaining ingredients in a large bowl, add tomato vinaigrette and bread, toss well to combine and serve.

At A Glance

  • Serves 6 - 8 people
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2017 Restaurant Guide

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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Azienda Agricola Buganza, Roero Arneis Riserva 2010, Piedmont.

Featured in

Mar 2015

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