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."

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."

Chocolate eggs


This recipe makes about 18 of each type of Easter egg.

You'll need

  Milk chocolate eggs filled with caramel 220 gm (1 cup) caster sugar ½ cup pouring cream 225 gm milk chocolate melts, melted 12-hole (2 tsp-capacity) plastic Easter egg mould tray   White chocolate eggs filled with Turkish delight 225 gm white chocolate melts, melted 180 gm rose-flavoured turkish delight, cut into 1cm pieces 12-hole (2 tsp-capacity) plastic Easter egg mould tray   Dark chocolate eggs filled with hazelnut and rum-soaked raisin ganache 40 gm (¼ cup) raisins, coarsely chopped 40 ml rum 1/3 cup pouring cream 150 gm dark couverture chocolate, coarsely chopped 35 gm (¼ cup) roasted hazelnuts, coarsely chopped 225 gm dark chocolate melts, melted 12-hole (2 tsp-capacity) plastic Easter egg mould tray

Method

  • 01
  • For milk chocolate eggs, place sugar and 2 tbsp water in a heavy-based saucepan, stir continuously over low heat for 2 minutes or until the sugar dissolves, then increase heat to medium-high and cook until golden. Remove pan from heat and, taking care as mixture will spit, carefully add cream and stir until combined. Transfer caramel to a bowl and stand until cooled.
  • 02
  • Place a spoonful of melted chocolate into each hole and, using the back of a spoon, spread to coat thinly, leave to set, then carefully turn out onto a tray and repeat twice more. Fill each egg half with caramel, brush edges with a little remaining melted chocolate, then press 2 halves together to join and leave to set. Easter eggs will keep, refrigerated, in an airtight container for up to 1 week.
  • 03
  • For white chocolate eggs, place a spoonful of melted chocolate into each hole of Easter egg mould tray and, using the back of a spoon, spread to coat thinly, leave to set, then carefully turn out onto a tray and repeat twice more. Place a piece of turkish delight into each egg half, brush edges with a little remaining melted chocolate, then press 2 halves together to join and leave to set. Easter eggs will keep in an airtight container in a cool, dark place for up to 5 days.
  • 04
  • For dark chocolate eggs, place raisins in a small bowl, pour in rum and stand for 30 minutes. Heat cream in a small saucepan until it just comes to the boil, then pour over chopped chocolate in a bowl and stir until chocolate has melted. Add raisins, soaking rum and hazelnuts and stir to combine. Place ganache in the refrigerator until firm.
  • 05
  • Place a spoonful of melted chocolate into each hole of Easter egg mould tray and, using the back of a spoon, spread to coat thinly, leave to set, then carefully turn out onto a tray and repeat twice more. Fill each egg half with ganache, brush edges with a little remaining melted chocolate, then press 2 halves together to join and leave to set. Easter eggs will keep, refrigerated, in an airtight container for up to 1 week.

This recipe is from the March 2005 issue of Australian Gourmet Traveller.


At A Glance

  • Serves 18 people
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At A Glance

  • Serves 18 people

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