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."

Cucumber, mint and watercress salad with mustard seed dressing


Serve with sage-roasted potatoes.

You'll need

1½ tbsp brown mustard seeds 1/3 cup white wine vinegar 1/3 cup dry white wine 1 tbsp caster sugar 1 small red onion, thinly sliced 4 Lebanese cucumbers, peeled into ribbons 2 tbsp lemon juice 1/3 cup extra-virgin olive oil 2 punnets baby cucumbers, quartered lengthways 2 (250gm each) white cucumbers, peeled, seeded, thinly sliced lengthways 3 cups firmly packed watercress sprigs 2/3 cup firmly packed mint leaves

Method

  • 01
  • Combine mustard seeds, vinegar, wine, sugar and 1/3 cup water in a saucepan, season to taste, then bring to the boil over medium-high heat. Add red onion and simmer for 2 minutes, remove from heat, then add Lebanese cucumber and stir to combine. Stand for 5 minutes, then using a slotted spoon transfer cucumber and onion to a bowl. Return pan to heat and simmer for 5 minutes or until reduced to 1/3 cup, remove from heat and whisk in lemon juice and olive oil and season to taste. Cool.
  • 02
  • Combine pickled cucumber and red onion, baby and white cucumbers, watercress and mint in a large bowl with mustard seed dressing and toss to combine. Arrange in a bowl and serve immediately.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

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