The February issue

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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.

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.

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.

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.

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.

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."

Stanbuli's shepherd's salad (coban salata)


"This is a classic Turkish salad," says Kasif. "Everything is meticulously washed, peeled and cut, and bursting with freshness. It's quite heavily dressed so you can mop up the salad juices with bread, or drink it." Purslane is a crisp, mild-flavoured green ideally suited to absorbing the flavours of this salad. If you can't find it, use watercress instead.

Pictured with Sultan's delight.

You'll need

2 tomatoes, a cross scored on bases 1 large Lebanese cucumber 1 long red chilli 1 each pale green and red bullhorn capsicum 1 small onion 2 radishes, peeled 1 bunch purslane, leaves picked ½ cup flat-leaf parsley, firmly packed ½ cup dill, firmly packed   Lemon dressing 60 ml (¼ cup) extra-virgin olive oil 1½ tbsp lemon juice 1½ tbsp white vinegar 1 garlic clove, crushed ½ tsp sumac

Method

  • 01
  • Blanch the tomatoes in boiling water for 10-20 seconds, refresh in iced water, then peel. Wash remaining vegetables thoroughly, then dry lightly – a little water left on them is desirable. Cut tomatoes and vegetables into 1cm dice and transfer to a bowl with purslane and herbs.
  • 02
  • For lemon dressing, whisk ingredients and a pinch of ground black pepper to combine. Drizzle dressing over salad, toss to combine, season to taste and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Aug 2016

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