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."

Ricotta, winter greens and egg pie


You'll need

6 eggs, at room temperature 500 gm mixed winter greens, such as cavolo nero, silverbeet or chicory 400 ml extra-virgin olive oil 2 leeks, thinly sliced 2 cloves garlic, finely chopped 500 gm ricotta 100 gm parmesan, finely grated 3 green onions, finely chopped 1 marinated artichoke, finely chopped 2 tbsp finely chopped marjoram 8 sheets filo pastry 70 gm butter, melted

Method

  • 01
  • Cook eggs in a saucepan of boiling water for 5 minutes, drain, cool in iced water, then peel.
  • 02
  • Coarsely tear leaves of greens, steam for 1-2 minutes or until wilted, transfer to a colander to cool, then squeeze to remove excess water.
  • 03
  • Heat oil in a saucepan over medium-high heat, add leek and garlic and cook for 5-6 minutes or until very soft. Transfer to a food processor, add greens, process until finely chopped, transfer to a large bowl, add cheeses, vegetables and marjoram, combine and season with sea salt and freshly ground black pepper.
  • 04
  • Preheat oven to 180C. Place a 20cm-diameter metal ring on a baking paper-lined oven tray, brush with butter, line with a piece of filo, allowing excess to overhang, brush with butter and top with filo. Repeat with remaining filo and butter, finishing with filo.
  • 05
  • Spoon 2/3 of ricotta mixture into ring, smooth surface, then using a spoon create 6 wells around edges. Place eggs in wells, then spoon over remaining ricotta mixture, smoothing top. Fold in overhanging pastry, brushing with butter between each layer, pleating as you go. Brush top with butter and bake for 40 minutes or until golden. Serve warm or at room temperature.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

May 2007

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