The February issue

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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."

Naxi-style fried goat’s cheese, spring onions and tomatoes (Chao rubing)


"Rubing, meaning milk cake, is a firm white goat's cheese sold in markets throughout Yunnan," says Tony Tan. "It's made by the Yi, Naxi, Sani and other ethnic groups. Similar to haloumi, it's often eaten grilled or fried with sugar and a mixture of chilli and Sichuan peppercorns, or treated like tofu. I first ate this delicious dish in Lijiang a couple of years ago. In this version I've used haloumi in place of the rubing, but you could substitute another non-melting firm cheese."

You'll need

80 ml (1/3 cup) vegetable oil 400 gm haloumi, thickly sliced 1 onion, cut into wedges 1 garlic clove, finely chopped ¼ green or red capsicum, diced 1 tbsp finely chopped ginger 5 dried long red chillies, or to taste, seeds removed, thinly sliced 1 tbsp Sichuan peppercorns 4 spring onions, thinly sliced, some green tops reserved to serve 1 tbsp light soy sauce 1 tsp Chinkiang vinegar 2 tsp Sichuan pepper oil (optional; see note) 10 cherry tomatoes

Method

  • 01
  • Heat 60ml oil in a wok over medium heat, add cheese and turn occasionally until golden. Remove cheese with a slotted spoon, set aside on absorbent paper and discard oil. Wipe out wok with absorbent paper.
  • 02
  • Heat remaining oil in wok over medium-high heat, add onion and garlic and stir-fry until golden (2-4 minutes). Add capsicum, ginger, chilli, Sichuan peppercorns and spring onion and stir-fry for 30 seconds, then return cheese to wok. Add soy sauce, vinegar and Sichuan pepper oil, reduce heat to medium and stir-fry for 1-2 minutes. If mixture is dry, add a splash of water. Add tomatoes to warm through, scatter with remaining spring onion and serve hot.

Note Sichuan pepper oil is available from Asian grocers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Barrel-fermented sauvignon blanc.

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Oct 2012

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