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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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.

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.

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."

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.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

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.

Classic lemon cream tartlets (Tartes au citron)


These light, creamy, tangy tarts are based on a recipe by chef Peter Doyle. You could make one 22cm-diameter tart instead of individual tartlets; if you do, bake the pastry for an extra 15-20 minutes.

You'll need

9 eggs 350 gm caster sugar 250 ml (1 cup) lemon juice (about 4½ lemons) and finely grated rind of 2 lemons 300 gm double cream, plus extra for serving For dusting: icing sugar   Pâte sucrée 150 gm unsalted butter, at room temperature 30 gm pure icing sugar, sieved 1 egg yolk 250 gm (1 2/3 cups) plain flour, sifted

Method

  • 01
  • For pâte sucrée, beat butter in an electric mixer until pale (3-5 minutes), add icing sugar and mix to just combine, then add yolks and 1 tbsp water and mix to combine. Gradually add flour until a dough forms, turn onto a lightly floured surface and lightly knead until smooth. Form into a disc, wrap in plastic wrap, refrigerate until firm (3-4 hours).
  • 02
  • Meanwhile, whisk eggs, sugar, lemon juice and rind in an electric mixer to combine, add cream and mix to combine, transfer to a jug and refrigerate until froth rises (30-40 minutes), then skim froth from surface and strain mixture through a fine sieve.
  • 03
  • Roll out pastry on a lightly floured surface to 5mm thick, line six 12cm-diameter tart tins, trim edges, refrigerate until firm (2-3 hours).
  • 04
  • Preheat oven to 190C. Blind bake pastry cases (15-20 minutes), remove paper and weights and bake until pastry is just cooked (5 minutes), then reduce oven to 140C. Pour lemon mixture into pastry cases and bake until just set and not wobbly (15-20 minutes). Cool to room temperature, dust with icing sugar and caramelise tops with a blowtorch (optional). Serve with cream.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jul 2011

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