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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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."

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.

Most popular recipes summer 2017

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

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.

Barbecued whole fish with lemongrass and lime leaves


"This dish is all about a flavour-packed paste," says Robertson. "Ginger, garlic, coriander roots and loads of citrus - all smashed up together and spread over the fish."

You'll need

100 gm long green chillies (about 5), coarsely chopped 60 gm ginger, coarsely chopped 50 gm thinly sliced lemongrass (about 2 stalks, white part only), plus extra to serve 40 gm garlic (about 10 cloves) 20 gm (1/3 cup) kaffir lime leaves, very thinly sliced, plus extra to serve Coriander roots (from 1 bunch), washed, dried and chopped, plus leaves to serve 2 spring onions, coarsely chopped 1 tbsp finely grated palm sugar 4 whole snapper (500gm each), scaled and gutted 60 ml (¼ cup) grapeseed oil Juice of 1 lemon and 1 lime Sliced pickled chilli, to serve (see note)

Method

  • 01
  • Pound chilli, ginger, lemongrass, garlic, kaffir lime leaves, coriander roots, spring onion, palm sugar and 2 tsp sea salt with a large mortar and pestle, or blend in a blender to a paste, then add oil and mix to combine.
  • 02
  • Slash both sides of each fish 4-5 times with a sharp knife, then rub marinade all over and inside the cavity. Cover and refrigerate for 2-3 hours to marinate. Remove from fridge 20 minutes before cooking to come to room temperature.
  • 03
  • Heat barbecue or a char-grill pan to medium-high heat and lightly oil grill or pan. Barbecue fish until charred and just cooked through on one side (5-6 minutes). Turn and repeat. Season to taste, squeeze lemon and lime juice over, scatter with lemongrass, lime leaves, coriander and pickled chilli and serve.

Note The Ducks use the pickled chilli from the pickled rhubarb recipe; otherwise buy pickled chillies from select delicatessens. 


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Zesty young dry riesling.

Featured in

Mar 2016

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