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."

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.

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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

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.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

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."

Roast turkey with pistachio and rosemary stuffing, and fig and mint salad


Prepare the turkey ahead so it's ready for the oven on Christmas Day. Make sure the stuffing is completely cooled before using it and don't leave the turkey out of the fridge for too long. After cooking, the turkey holds its heat for a good hour, which means it can be transported and still served warm, though it's also delicious at room temperature. The buttered muslin keeps the turkey juicy and helps it to brown evenly - baste it regularly to ensure it doesn't dry out and stick to the turkey; cover it with foil if it starts to brown too much.

You'll need

1 free-range turkey (about 5kg) To garnish: wild rocket leaves   Pistachio and rosemary stuffing 1 small onion, finely chopped 50 ml extra-virgin olive oil 2 garlic cloves, finely chopped 200 gm bread (such as ciabatta), torn 80 gm pistachio kernels ¼ cup each finely chopped rosemary and flat-leaf parsley Finely grated rind of ½ lemon and ½ orange   Orange and rosemary butter 150 gm butter, softened 1 tbsp finely chopped rosemary Finely grated rind of ½ orange (reserve orange for pan juices)   Fig and mint salad 8 figs, peeled (optional), halved Juice each of 1 orange and 1 lemon 50 ml extra-virgin olive oil 1 cup (loosely packed) mint, coarsely chopped golden shallots, shaved thinly on a mandolin

Method

  • 01
  • Preheat oven to 180C. For pistachio and rosemary stuffing, sauté onion in oil in a saucepan over medium heat until translucent (8-12 minutes), then add garlic and cook, stirring, until fragrant (1 minute). Set aside in a bowl to cool briefly. Process bread to coarse crumbs in a food processor, then add to onion mixture along with pistachios, herbs and rind, stir to combine, season to taste and set aside to cool completely.
  • 02
  • For orange and rosemary butter, gently heat ingredients in a saucepan over low heat until butter melts. Place a large double-folded piece of muslin in the butter to soak it up and set aside.
  • 03
  • Rinse turkey inside and out, pat dry with paper towels and season. Fill the cavity and neck pocket with pistachio and rosemary stuffing, folding the skin of the neck pocket underneath to seal. Tuck wings underneath, tie legs together with kitchen string, then transfer to a large roasting pan. Place butter-soaked muslin over the top and squeeze the juice of reserved orange over. Add 80ml water to pan and roast turkey, basting muslin regularly, until a meat thermometer inserted into the leg reads 75C-80C (3-3½ hours; cover turkey with foil if it becomes too brown). Set aside covered with foil to rest (30 minutes to 1 hour).
  • 04
  • For fig and mint salad, arrange figs in a serving bowl. Whisk together juices and oil in a bowl, add mint and shallots, season to taste, then spoon over figs and serve with turkey on a bed of rocket.

At A Glance

  • Serves 8 - 12 people
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At A Glance

  • Serves 8 - 12 people

Drink Suggestion

The best pinot noir you can afford.

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Dec 2014

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