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."

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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

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.

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

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."

Whole roasted fish with potatoes


"When roasting a whole fish, the best types to choose are wild sea bass, large bream, red mullet and John Dory," says Ruth Rogers.

You'll need

8 large waxy potatoes, peeled and quartered 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling 3-4 oregano sprigs, leaves picked from half 2 lemons (skin on: 1 cut into 1cm pieces; 1 thinly sliced), plus wedges to serve 2 garlic cloves, thinly sliced 1 John Dory or sea bream (about 2kg) 150 ml white wine, such as pinot bianco, verdicchio or vermentino

Method

  • 01
  • Preheat oven to 250C (or as high as possible). Bring a large saucepan of salted water to the boil, add potato, cook until just tender (5 minutes), then drain and transfer to a bowl. Add oil, most of the picked oregano leaves, lemon pieces and garlic, season to taste, mix well, then transfer to a roasting pan large enough to hold the fish snugly.
  • 02
  • Stuff fish with oregano sprigs and lemon slices, then season inside and out. Place fish on potatoes, drizzle with oil and roast until fish is just cooked (20-28 minutes; see note). Remove fish and keep warm. Pour wine over potatoes and roast until potatoes are golden (10–15 minutes). Remove from heat and scatter with remaining oregano.
  • 03
  • Lift flesh from fish and serve with potatoes, the juices from the pan and lemon wedges.
Note To test if the fish is cooked, insert a fork into the thickest part of the fish. If the flesh can be flaked away from the bones, it's cooked.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2015

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