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."

Roast bream with green papaya salad


You'll need

  Bream ¼ cup peanut oil 6 cm piece galangal, thinly sliced 2 stalks of lemongrass, coarsely chopped 4 whole bream (about 400gm each) 1 green papaya, peeled and seeded 1 cup firmly packed coriander leaves   Dressing 1/3 cup peanuts, toasted 60 gm palm sugar 2 tbsp each fish sauce and rice vinegar 1 small red chilli, seeded and thinly sliced

Method

  • 01
  • Pour peanut oil into a large roasting pan and heat in the oven until smoking. Meanwhile, divide galangal and lemongrass among bream cavities, lightly score skin and season with sea salt and freshly ground black pepper. Place fish in roasting pan, spoon oil over and cook for 8 minutes or until fish is just cooked through.
  • 02
  • For dressing, place peanuts into a mortar, with a pestle, pound until ground, add palm sugar and pound until combined, add fish sauce and vinegar, combine, then stir through chilli.
  • 03
  • Using a mandolin, julienne papaya and place in a bowl, add coriander leaves and half the dressing and stir to combine.
  • 04
  • To serve, place bream on plates with green papaya salad, drizzle with remaining dressing.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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