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.

Choc-coconut macaroon cake


There's a lot to love about the combination of coconut and chocolate - after all, it makes an appearance in several of our favourite chocolate bars (think Cherry Ripe and Golden Rough). This cake channels the finer points of a Bounty bar - coconut dacquoise rounds are layered with coconut-chocolate truffle filling and given a boozy hit of coconut liqueur for good measure. This cake keeps in the refrigerator for several days, making it an entertainer's do-ahead dream.

You'll need

100 gm coconut flakes (see note) 400 gm each milk chocolate and dark chocolate (56% cocoa solids), coarsely chopped 500 ml (2 cups) pouring cream 150 ml Malibu, plus extra for brushing 6 egg yolks Toasted shaved fresh coconut   Coconut dacquoise 165 gm coconut flakes, plus extra for scattering 150 gm pure icing sugar, sieved 90 gm almond meal 220 gm eggwhite (about 6) 150 gm caster sugar 2 tsp vanilla extract

Method

  • 01
  • Preheat oven to 180C. Spread coconut flakes on an oven tray and toast, stirring occasionally, until golden (3-4 minutes). Set aside.
  • 02
  • Combine chocolate, cream and half the Malibu in a heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth (2-3 minutes), then remove from heat. Whisk yolks and remaining Malibu in a heatproof bowl over a saucepan of simmering water until thick and pale (3-4 minutes). Remove from heat and whisk in chocolate mixture, then whisk in an electric mixer until cooled to room temperature (4-5 minutes). Fold in toasted coconut and refrigerate until just beginning to firm (2-3 hours).
  • 03
  • For coconut dacquoise, combine coconut, icing sugar and almond meal in a bowl and set aside. Whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form (3-4 minutes), then gradually add sugar, whisking continuously until glossy (2-3 minutes). Fold in coconut mixture, in batches, then transfer to a large piping bag fitted with a 1cm plain nozzle. Pipe five 21cm-diameter rounds on oven trays lined with baking paper, scatter with extra coconut and bake in batches, swapping trays halfway through cooking, until light golden and centre feels firm when lightly pressed (8-10 minutes). Cool completely on trays.
  • 04
  • Place a cake round on a serving plate and brush lightly with Malibu. Spread or pipe a little chocolate-coconut truffle mixture over cake, top with another cake round and brush with Malibu. Repeat layering, finishing with a layer of truffle mixture and refrigerate until set (1-2 hours). Serve topped with toasted coconut. Cake will keep refrigerated for 2-3 days.

Note Coconut flakes are sold in the baking section of most supermarkets and give this cake a great texture. If it's unavailable, substitute a 50-50 mix of shredded and desiccated coconut.


At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

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