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.

World's Best Chefs Talks

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

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.

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.

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.

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."

Quick Chettinad chicken masala


You'll need

1 tbsp poppy seeds 1 tsp each ground fennel, ground coriander and ground cumin 3 long dried red chillies 50 ml vegetable oil 10 fresh curry leaves 1 onion, thinly sliced 2 cardamom pods, cracked 1 each cinnamon quill and star anise 1-2 tsp ground chilli, or to taste 2 tsp finely grated ginger 2 garlic cloves, finely chopped 2 ripe tomatoes, finely chopped 70 gm (¾ cup) finely grated fresh coconut 8 chicken thigh fillets (about 1kg), thickly sliced Juice of 2 limes, or to taste To serve: steamed basmati rice and coriander sprigs

Method

  • 01
  • Dry-roast poppy seeds, fennel, coriander, cumin and whole dried chillies in a saucepan over medium heat until fragrant (1 minute). Remove from heat, then pound in a mortar and pestle to break up chillies. Set aside.
  • 02
  • Heat oil in a large saucepan over medium heat, add curry leaves and stir until fragrant (30 seconds). Add onion, stir occasionally until light golden (5-6 minutes), then add spice mixture, remaining spices, ginger and garlic, and stir occasionally until fragrant (2-3 minutes). Add tomatoes, stir until starting to break down (3-4 minutes), then add coconut and cook for another 2-3 minutes. Add chicken and stir occasionally until cooked through (4-5 minutes). Add lime juice, season to taste, and serve hot topped with coriander sprigs and with steamed rice to the side.

At A Glance

  • Serves 4 people
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Recipe collections

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2017 Restaurant Guide

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At A Glance

  • Serves 4 people

Featured in

Feb 2014

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