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."

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."

Pão de queijo


These delicious chewy bread rolls, made from tapioca flour and cheese, are from Brazil's Minas Gerais state, widely recognised as the centre of traditional artisan Brazilian cheesemaking. Will Studd was given the recipe on a visit to the region, which he wrote about in our August 2013 issue.

You'll need

250ml (1 cup) whole milk 125ml (½ cup) vegetable oil 1 tsp salt 400gm (2 cups) tapioca flour 2 eggs 180gm (1½ cups) mild cheddar, coarsely grated

Method

  • 01
  • Preheat the oven to 190C. Combine the milk, oil and salt in a medium saucepan and gently bring to the boil, stirring occasionally. Add all the tapioca flour, stirring continuously until smooth, then remove from the heat. Stir with a wooden spatula until a thick, sticky, grainy dough forms.
  • 02
  • Transfer to a bowl and gently beat until smooth, then add the eggs one at a time, beating well after each addition. Add the grated cheese and knead into the dough with floured hands until it becomes slightly stretchy.
  • 03
  • Roll the dough into balls about the size of a ping-pong ball, dampening your hands with water occasionally to prevent the dough from sticking to your fingers. Place in rows on an oven tray lined with baking paper and bake for 20-25 minutes until puffed up and starting to turn golden brown.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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