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."

Risotto with nettles and porcini


Risotto con ortiche e porcini

You'll need

1.5 litres chicken stock 75 gm unsalted butter, chopped 2 onions, finely chopped 350 gm vialone nano or carnaroli rice 25 gm dried porcini, soaked in 1 cup boiling water for 15 minutes, drained and chopped 150 gm shiitake mushrooms, sliced 50 gm young nettles (see note) or mint leaves To serve: grated Parmigiano Reggiano

Method

  • 01
  • Place stock in a saucepan, bring to a simmer over medium heat and keep at a gentle simmer.
  • 02
  • Melt butter in a large saucepan, add onions and cook over medium heat, stirring occasionally, for 4-5 minutes or until soft and golden. Add rice and stir for 2-3 minutes or until well coated, then add ½ cup hot stock and stir over medium heat until stock is absorbed. Add remaining stock, ½ cup at a time, stirring frequently, allowing each addition to be absorbed before adding the next. When rice is almost al dente, stir through mushrooms and nettles and cook for another 1-2 minutes or until mushrooms and nettles are tender. Serve, sprinkled with grated Parmigiano Reggiano, with extra cheese passed separately.

Note Stinging nettles are harvested from the wild and used as a green vegetable in many parts of the world. Only the young shoots and tops of the plant are eaten (the older leaves are too tough), but they must be cooked beforehand to destroy the stinging element. When preparing nettles, it is important to wash them well under cold running water. Wear rubber gloves for the task, as contact with nettles will result in itchiness for up to a day. Nettles are available from Fratelli Fresh.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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