The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

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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."

Taglierini with squid, garlic and chilli


You'll need

300 gm fresh taglierini 100 ml extra virgin olive oil 3 cloves of garlic, crushed 1 fresh red birdseye chilli, seeded and finely chopped 2 anchovy fillets, finely chopped 400 gm small squid, cleaned and cut into 5mm-wide strips 200 ml dry white wine or vermouth 1 finely grated lemon rind 2 tbsp finely chopped flat-leaf parsley 15 gm (¼ cup) fine breadcrumbs, made from day-old bread, toasted To serve: lemon wedges

Method

  • 01
  • Cook taglierini in boiling salted water until al dente, then drain.
  • 02
  • Meanwhile, heat half the olive oil in a large frying pan, add garlic, chilli and anchovies and cook over medium-high heat for 30-40 seconds or until garlic is golden. Add squid and cook for another minute or just until squid is opaque, then add wine, bring to the boil, and cook for 30 seconds or until liquid is reduced to ¼ cup. Remove pan from heat, then add lemon rind and parsley and season to taste with sea salt and freshly ground black pepper.
  • 03
  • Add drained pasta to squid mixture and toss gently to combine. Divide among shallow bowls, scatter with breadcrumbs and drizzle with remaining olive oil, then serve immediately with lemon wedges to the side.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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