The February issue

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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.

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.

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."

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

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.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

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.

Poached apple with sweetened goat’s curd and bay leaf


"Living in the Apple Isle and coming into apple season, how could I not represent?" says Moyle. "A local apiarist, Miellerie Honey, and an incredible goat cheese producer, Tongola, provide us with the heroes of the dish - it's generally just a case of not messing it up in order to show the quality. I love lady in the snow apples, but you can use any tart apple."

You'll need

10 fresh bay leaves 200 gm honey 10 lemon verbena leaves (optional) 6 tart apples, such as lady of the snow or Granny Smith, peeled and cored   Sweetened goat’s curd 250 gm goat’s curd 100 ml goat’s milk

Method

  • 01
  • Dry bay leaves on baking paper in the microwave at 50 per cent power for 18 minutes, or preheat oven to 120C, place bay leaves on a tray lined with baking paper and bake until dried (15 minutes). Grind to a powder in a spice grinder or mortar and pestle.
  • 02
  • Increase oven to 180C. Bring honey and 200ml water to the boil in a saucepan over medium-high heat, add lemon verbena leaves and set aside to infuse (10-15 minutes).
  • 03
  • Place apples in a roasting pan large enough to fit them snugly in a single layer, pour over honey water, cover closely with a sheet of baking paper and bake until just tender (20-25 minutes), then cool apples in poaching liquid (3 hours).
  • 04
  • Whisk goat’s curd and milk with 80ml poaching liquid and serve alongside apples with a little poaching liquid and a dusting of bay leaf powder.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Grappa. Lidia Levi Grappa Gentile Alla Camomilla.

Featured in

May 2015

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