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."

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.

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.

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.

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.

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."

Pink Moscato and blackberry jellies with vanilla cream


You'll need

55 gm (¼ cup) caster sugar 500 ml (2 cups) pink Moscato 3 leaves of gelatine (titanium strength), soaked in cold water 120 gm (about 1 punnet) blackberries, plus extra to serve   Vanilla cream 300 gm double cream 30 gm brown sugar 1 vanilla bean, scraped seeds only

Method

  • 01
  • Combine sugar and 50ml Moscato in a saucepan over medium heat and stir until sugar dissolves. Squeeze excess water from gelatine, add to pan and stir until gelatine dissolves, then remove from heat. Add remaining Moscato and stir to combine.
  • 02
  • Transfer 100ml Moscato mix to a separate bowl. Press 25gm blackberries through a fine sieve to yield 30ml juice, add to reserved Moscato mixture, divide among four 1½ cup-capacity tall glasses and refrigerate until starting to set (about 45 minutes).
  • 03
  • Meanwhile, thread 16 blackberries among 4 wooden skewers and place a skewer in each glass.
  • 04
  • Pour remaining Moscato mixture into glasses and refrigerate until completely set (about 3 hours), then carefully withdraw skewers, leaving berries behind.
  • 05
  • For vanilla cream, combine ingredients and serve alongside jellies with extra blackberries passed separately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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