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.

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."

Pressed roast duck with crackling


You'll need to start this recipe at least a day ahead.

You'll need

4 1.8kg ducks 3 golden shallots, finely chopped 2 tbsp red wine vinegar 3 cloves of garlic, finely chopped 1 bunch of chervil, leaves picked 1 bunch of chives ¼ tsp freshly grated nutmeg ¼ tsp ground cloves ½ tsp freshly ground white pepper

Method

  • 01
  • Preheat oven to 180C. Season skin and cavity of ducks with sea salt and freshly ground black pepper and place on a rack inside a roasting pan. Using a skewer, prick duck breasts all over. Roast for 1 hour, then reduce heat to 150C and cook for 1½ hours or until flesh is tender. Stand for 20 minutes. Combine shallot and vinegar and stand for 30 minutes.
  • 02
  • Remove duck skin and refrigerate. Using fingers, remove flesh and coarsely shred, combine with shallot mixture and remaining ingredients and season to taste.
  • 03
  • Line a 10cm x 25cm loaf tin with a piece of plastic wrap with some overhang. Spoon mixture into tin, press firmly and fold over extra plastic wrap to cover. Place a piece of thick cardboard on top, weigh down with food cans and refrigerate overnight.
  • 04
  • Preheat oven to 180C. Thinly slice duck skin and scatter in a single layer over an oven tray and roast for 10 minutes or until crisp.
  • 05
  • To serve, turn out pressed duck, remove plastic wrap, slice and serve with crackling.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

The best, most succulent pinot noir you can afford.

Featured in

Dec 2006

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