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."

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."

Pumpkin and cinnamon scones


You'll need

350 gm piece Queensland blue pumpkin, seeded and halved 60 gm soft unsalted butter 55 gm caster sugar ¼ cup buttermilk, plus a little extra, for brushing 1 egg, lightly beaten 350 gm (21/3 cups) self-raising flour ½ tsp cinnamon

Method

  • 01
  • Steam pumpkin over a saucepan of simmering water until tender, then cool. Remove skin from pumpkin and, using a fork, mash to a smooth purée. You will need 250gm (1 cup) pumpkin purée for this recipe.
  • 02
  • Place butter and sugar in a large bowl and, using a wooden spoon, stir until combined. Add pumpkin purée, buttermilk and egg and combine well. Sift flour and cinnamon over pumpkin, then, using a dinner knife, stir mixture until it just comes together. The less you handle the scone mixture, the lighter your scones will be.
  • 03
  • Place dough on a well-floured surface and, with well-floured hands, pat out until 2cm thick, then, using a floured, 5cm-round pastry cutter, cut out rounds of dough and place, touching, 4 wide and 3 deep on a lightly greased oven tray. Gently press dough scraps together and continue cutting out dough until it is all used. Brush tops of scones lightly with a little extra buttermilk, then bake at 220C for 15 minutes or until golden and risen. Serve scones immediately or at room temperature with butter, cream and jam or mature cheddar. Scones are best made on day of serving.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

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