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."

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.

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.

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.

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."

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.

Blue-eye trevalla with a parsley crust and piperade


This recipe is a great way to make use of baguettes that are a couple of days old.

You'll need

4 skinless blue-eye fillets (about 200gm each) 1 tbsp olive oil 40 gm butter, coarsely chopped For squeezing: lemon wedges   Piperade 2 each red and yellow capsicums, coarsely chopped 1 kg mixed tomatoes, coarsely chopped 2 cloves garlic, thinly sliced 60 ml (¼ cup) extra-virgin olive oil   Parsley crust 70 gm baguette breadcrumbs 1½ cups flat-leaf parsley leaves, coarsely chopped 1 garlic clove, finely chopped 2 tbsp olive oil

Method

  • 01
  • Preheat oven to 180C. For pipérade, toss ingredients in a bowl, season to taste, then scatter over a baking tray with a lip and roast without stirring until golden and tender (45 minutes to 1 hour). Keep warm.
  • 02
  • For parsley crust, process crumbs, parsley and garlic in a food processor to combine, add oil, pulse to combine, season to taste and press onto one side of fish.
  • 03
  • Heat oil in a large non-stick frying pan over high heat and cook fish crust-side up for 1 minute. Add butter to pan then transfer pan to oven and roast until fish is cooked and crust is crisp (8-10 minutes). Set aside to rest in pan for 1-2 minutes, then serve hot with pipérade and lemon wedges for squeezing.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2013

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