The February issue

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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."

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.

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.

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.

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."

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.

World's Best Chefs Talks

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

Gulab jamun


"This is my sister Fatema Ayubi's recipe," says Durkhanai Ayubi. "Gulab jamun are a popular sweet throughout South Asia, but the special thing about this recipe is that it uses cream in the dumplings and a light syrup for soaking them. It's not as heavy as many other versions."

You'll need

260 gm (2 cups) full-cream milk powder 150 gm (1 cup) self-raising flour 90 gm (½ cup) fine semolina 300 ml thickened cream For deep-frying: vegetable oil   Rose and cardamom syrup 475 gm (2¼ cups) caster sugar 10 cardamom pods 3 cinnamon quills 3 tsp rosewater

Method

  • 01
  • For rose and cardamom syrup, stir sugar, cardamom, cinnamon and 750ml water in a large saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until a slightly sticky syrup forms (8-10 minutes; test between thumb and index finger – it should form a thread when stretched). Remove from heat, cool to room temperature, then stir in rosewater.
  • 02
  • Combine dry ingredients in a bowl, add cream and stir to just combine. Turn out onto a work surface, knead lightly to bring dough together, then divide mixture into 25 portions and shape into balls.
  • 03
  • Heat oil in a wok to 170C. Carefully lower dumplings into oil in batches (be careful, hot oil will spit), then cook, gently shaking the wok so they brown evenly, until golden and cooked through (2-3 minutes). Remove with a slotted spoon, immerse in sugar syrup to soak for 1 hour, then serve.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Jun 2015

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