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.

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."

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.

Pipis avgolemeno


You'll need

1 onion, thinly sliced 2 fresh bay leaves 2 kg pipis, soaked in cold water to remove sandy grit 2 egg yolks 2 lemons, juice only To serve: lemon halves, mesclun salad and bread   Gremolata 1 cup finely chopped (loosely packed) flat-leaf parsley 1 lemon, finely grated rind only 1 garlic clove, finely grated

Method

  • 01
  • For gremolata, combine all ingredients in a small bowl, cover with plastic wrap and refrigerate until required.
  • 02
  • Bring onion, bay leaves and 375ml water to the boil in a casserole. Add pipis and cook, covered and stirring occasionally, over high heat until pipis just open (3-5 minutes). Remove pipis using a slotted spoon, then strain liquid through a fine sieve (discard solids) into a large saucepan, season liberally to taste and bring back to the boil.
  • 03
  • Whisk egg yolks and lemon juice in a heatproof bowl. Add a ladle of pipi liquid to combine. Gradually add back to simmering pipi liquid, whisking continuously over medium heat until frothy (2-4 minutes). Return pipis to pan, add gremolata, season to taste, toss to combine and serve immediately with extra lemon halves, mesclun salad and bread to the side.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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