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."

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

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."

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Paprika chicken and coleslaw rolls


You'll need

3 garlic cloves, coarsely chopped 3 tsp sweet paprika lemons, finely grated rind and juice only 40 ml olive oil 8 skinless chicken thigh fillets (about 120gm each) 4 large fluffy white rolls, split and buttered 1 baby cos, leaves separated   Coleslaw 1 small Spanish onion, thinly sliced 1 garlic clove, finely chopped 1 lemon, juice and finely grated rind only 120 gm each red and white cabbage 1 large carrot 50 gm sour cream 50 ml olive oil 20 ml white wine vinegar 1 green onion, thinly sliced

Method

  • 01
  • Combine garlic, paprika, lemon rind and juice and half the olive oil in a small bowl and season to taste. Slash skin-side of chicken thighs with a small knife several times. Rub paprika mixture into chicken and set aside.
  • 02
  • Meanwhile, for coleslaw, combine onion, garlic, lemon rind and juice in a bowl and set aside. Thinly slice cabbage and shred carrot on a mandolin and set aside. Add sour cream, olive oil and vinegar to onion mixture, mixing well to combine. Add cabbage, carrot and green onion, season to taste and toss to coat.
  • 03
  • Heat remaining olive oil in a large frying pan over medium-high heat. Add chicken thighs and cook, turning occasionally, until browned and cooked through (7-8 minutes).
  • 04
  • To serve, stuff rolls with chicken thighs, coleslaw and lettuce and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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