The February issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

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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.

Chocolate coconut meringue pie


We loved coconut roughs as kids, and the combination of milk chocolate and toasted coconut is still a winner. This is a more indulgent tart version, topped off with snowy clouds of espresso-flavoured Italian meringue. Feel free to brown the meringue with a blowtorch if you wish, or savour its pale beauty just the way it is.

You'll need

120 gm coconut flakes 200 gm each milk chocolate and dark chocolate (55% cocoa solids), finely chopped 300 ml pouring cream 3 egg yolks To serve: pure icing sugar and shaved coconut (optional)   Sweet pastry 250 gm (1 cups) plain flour 60 gm pure icing sugar 160 gm chilled butter, diced 3 egg yolks 1 egg, lightly beaten, for eggwash   Italian meringue 240 gm caster sugar 1 tbsp espresso-strength coffee 4 eggwhites

Method

  • 01
  • For sweet pastry, process flour, icing sugar and a pinch of salt in a food processor to combine. Add butter, process until mixture is sandy, then add yolks and process until mixture just comes together. Turn out onto a work surface, bring together with the heel of your hand, form into a disc, wrap in plastic wrap and refrigerate for 1 hour to rest.
  • 02
  • Roll out pastry on a lightly floured surface to 2mm thick, line base and sides of a 4cm-deep, 25cm-diameter tart tin, trim edges and refrigerate for 1 hour. Blind-bake until edges are golden (6-8 minutes), then remove baking paper and weights and bake until base is golden (6-8 minutes). Brush lightly with eggwash, bake again until dark golden (4-5 minutes), then set aside to cool.
  • 03
  • Preheat oven to 180C. Spread coconut on an oven tray and bake, stirring occasionally, until golden (5-6 minutes). Set aside. Place chocolate in a bowl and set aside. Bring cream to the boil in a saucepan over medium-high heat, pour onto chocolate, leave for 5 minutes, then stir until melted and smooth. Whisk eggs and 1 tbsp warm water in a heatproof bowl over simmering water until pale and thick (5-6 minutes). Transfer to an electric mixer, add chocolate mixture and whisk until thick and cooled to room temperature (6-8 minutes). Fold in toasted coconut, spoon into tart case, smooth top and refrigerate until firm (2-3 hours).
  • 04
  • For Italian meringue, stir sugar, coffee and 80ml water in a saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook, brushing down sides of pan with a wet pastry brush to remove sugar crystals, until syrup reaches 115C on a sugar thermometer (6-8 minutes). Whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form. Continue cooking syrup to 121C (2-3 minutes), then slowly pour onto eggwhite and whisk until thick, glossy and cooled to room temperature (4-5 minutes). Spoon onto tart, dust with icing sugar and serve with shaved coconut.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

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Aug 2013

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