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."

Lamb shoulder braised in wine with peas and pecorino


You'll need

1 lamb shoulder, bone in 4 celery stalks, coarsely chopped 1 each carrot and onion, coarsely chopped 6 garlic cloves, unpeeled, bruised 250 ml dry white wine 1 tsp each coarsely chopped thyme, sage and rosemary 180 gm frozen peas, defrosted To serve: Pecorino Toscano, grated finely 1 long red chilli, julienned, seeds removed To serve: zested lemon rind and juice, oregano and extra-virgin olive oil

Method

  • 01
  • Preheat oven to 120C. Heat a large non-stick frying pan over medium-high heat, add lamb and brown starting skin-side down until golden all over (10 minutes). Arrange vegetables in the centre of a roasting pan and scatter garlic around, then place lamb on top, pour wine over, scatter with herbs, season to taste, cover with foil and braise in oven until meat is falling from the bone (7 hours).
  • 02
  • Blanch peas in boiling water (2-4 minutes), then drain.
  • 03
  • Transfer lamb to a platter and top with peas, grated pecorino, chilli and lemon rind, squeeze lemon juice over, scatter with oregano, drizzle with extra-virgin olive oil, then serve.

At A Glance

  • Serves 6 people
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Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

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2017 Restaurant Guide

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At A Glance

  • Serves 6 people

Drink Suggestion

An elegant, savoury sangiovese.

Featured in

Apr 2014

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