The February issue

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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."

Blueberry tart


You'll need

  Tart filling 2 eggs 165 gm (¾ cup) caster sugar 75 gm (½ cup) plain flour 75 ml milk 30 ml mirabelle eau-de-vie (see note) 520 gm (four punnets) blueberries For dusting: pure icing sugar To serve: crème fraîche   Sweet pastry 210 gm plain flour 150 gm unsalted butter, diced 40 gm caster sugar 1 egg, yolk and white beaten separately

Method

  • 01
  • For sweet pastry, process flour, butter and 1 tsp salt in a food processor until mixture resembles breadcrumbs. Add egg yolk, then 1 tbsp iced water and process until pastry forms a ball. Knead for 30 seconds, then wrap in plastic wrap and refrigerate for 1 hour.
  • 02
  • Preheat oven to 200C. Roll pastry out on a floured surface to 5mm thick and line a 28cm-diameter tart tin with a removable base, trimming excess pastry, then refrigerate for 30 minutes. Blind bake for 12 minutes or until just starting to colour. Remove from oven, remove baking paper and pastry weights, cool, then brush case with eggwhite.
  • 03
  • Beat eggs and sugar until pale and fluffy, add flour, milk and eau-de-vie, beating until smooth. Arrange berries in case, spoon egg mixture on top and bake for 20 minutes or until filling is set and pastry is golden. Cool, dust with icing sugar and serve with crème fraîche.

Note Mirabelle eau-de-vie is a clear plum-flavoured brandy. It's available from Vintage Cellars. If unavailable, substitute with normal brandy.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Delicate Alsatian muscat.

Featured in

Jul 2007

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