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.

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.

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.

Watermelon rind pickles


"Crunchy and tangy, watermelon rind pickles are a Southern classic that complement melt-in-your-mouth, smoky meats," says Stone. "They're delicious and, with the texture of crisp pear, they can be eaten straight from the jar. Plus, if you're a stickler for waste like me, you'll be pleased to find a use for the entire fruit." Start this recipe at least a day ahead.

You'll need

½ 5kg-6kg thin-skinned watermelon (see note) 1 white onion, sliced into 3mm rings 3 green jalapeños, sliced into 3mm rings 3 tsp coriander seeds 3 tsp yellow mustard seeds 625 ml (2½ cups) white vinegar 220 gm (1 cup) caster sugar 1½ tbsp sea salt flakes

Method

  • 01
  • Cut watermelon into 8 wedges, scoop out flesh with a large spoon, leaving about 2mm on the rind (reserve flesh for another use). Slice rind crossways into 3mm thick slices and combine with onion and jalapeños in a tall narrow jar.
  • 02
  • Dry-roast coriander and mustard seeds until fragrant and mustard seeds pop (1-2 minutes). Add vinegar, sugar, salt and 625ml water, then bring to the boil, whisking to dissolve the sugar. Pour into jar, cool to room temperature, then refrigerate for at least 12 hours to pickle. Watermelon rind pickles will keep refrigerated for up to a week.

Note If your watermelon has thick, tough skin, remove the outer layer with a vegetable peeler.


At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Featured in

Jan 2016

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