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."

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.

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."

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.

Crying rib roast


You'll need

6 parsnips, peeled and halved lengthways 2 bunches of baby turnips, trimmed and peeled 2 bunches of Dutch carrots, trimmed and scrubbed 20 ml (1 tbsp) olive oil 1 (about 2.4kg) dry-aged rib of beef (see note)   Herb butter 125 gm butter, softened 1 clove of garlic, finely chopped 2 tbsp finely chopped flat-leaf parsley leaves 1 tbsp each of finely chopped rosemary, sage and thyme leaves

Method

  • 01
  • For herb butter, combine ingredients in a bowl and season to taste with sea salt and freshly ground black pepper.
  • 02
  • Preheat oven to 180C. Place vegetables in a roasting pan, drizzle with oil, season to taste and toss to combine. Place a wire rack over the vegetables and place rib, bone-side down, on top. Season to taste, then spread herb butter over boneless side of rib and roast for 1 hour 36 minutes (see note) for medium-rare. Remove rack and rib from oven and cover with foil.
  • 03
  • Increase oven to 250C. Turn vegetables and roast until golden (about 10 minutes). Serve with rib and pan juices spooned over.
Note Cooking meat on the bone takes about 40 minutes per kilo at 180C for medium-rare. If your beef is larger than 2.4kg, adjust time.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Spicy grenache.

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