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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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."

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

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."

Zucchini pa amb tomàquet


Pa amb tomàquet is tomato-rubbed bread - a popular snack, tapa, side and breakfast dish in Catalonia.

You'll need

8 zucchini flowers, stalks thinly sliced on a mandolin, flowers detached, coarsely torn 4 small zucchini, thinly sliced into rounds ¼ Spanish onion, thinly sliced 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling 30 ml Sherry vinegar Juice and finely grated rind of 1 lemon 1 garlic clove, finely chopped, plus 1 extra clove, halved, for rubbing 8 thick slices sourdough bread 1 very ripe tomato, halved 2 tbsp coarsely torn oregano To serve: shaved Manchego

Method

  • 01
  • Combine zucchini flower stalks, zucchini, onion, oil, vinegar, lemon rind and juice and garlic in a bowl, season to taste and set aside.
  • 02
  • Meanwhile, preheat a char-grill pan over high heat. Drizzle bread with extra oil and grill, turning once, until toasted (2-3 minutes). Rub with cut-side of extra garlic, then rub well with cut-side of tomato and season to taste.
  • 03
  • Add zucchini flower and oregano to zucchini mixture, toss to combine, pile on top of bread and serve scattered with Manchego.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2012

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