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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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."

Most popular recipes summer 2017

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

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."

The Scofflaw


The name of this drink, invented in Harry's New York Bar in Paris, was a term specifically applied to frequenters of speakeasies, flouters of the National Prohibition Act in the US. "It's a very versatile drink," says Mike Enright, author of Palmer & Co's cocktail list. "Pre- or post-dinner. You could even drink it in the bath, though perhaps not the shower." Enright recommends using Monin or Crawley's grenadine.

You'll need

50 ml Jim Beam rye whiskey 15 ml Dolin dry vermouth 15 ml lemon juice 10 ml grenadine 8 ice cubes To serve: lemon peel

Method

  • 01
  • Add ingredients (except lemon peel) to a shaker and shake vigorously for 6 seconds. Taste for balance, then strain into a chilled Nick and Nora glass (see note) or cocktail glass, garnish with lemon peel and serve.

Note A Nick and Nora glass is a curved-bottomed coupe; many such glasses have a smaller capacity than a cocktail glass.


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