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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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.

Beetroot-cured ocean trout with buttermilk and soft herbs


While smoked salmon is a popular breakfast side dish, we also love the lighter flavour of home-cured ocean trout, especially with buttery toast, soft-boiled eggs and a drizzle of buttermilk dressing. Begin this recipe a day ahead to cure the trout.

You'll need

2 tsp fennel seeds 1/3 cup finely chopped soft herbs, such as chervil, dill, chives and flat-leaf parsley Finely grated rind of 1 lemon and ½ orange For brushing: Dijon mustard 80 ml (1/3 cup) buttermilk 1½ tbsp extra-virgin olive oil 1 tbsp lemon juice, or to taste To serve: watercress sprigs, salmon roe (optional), soft-boiled eggs, soft-herb salad and buttered toast   Beetroot-cured ocean trout 250 gm each raw caster sugar and rock salt 2 beetroot, coarsely grated ½ cup each coarsely chopped fennel tops and dill Finely grated rind of 1 lemon 50 ml gin 1 side ocean trout (1.2kg), skin off, pin-boned

Method

  • 01
  • For beetroot-cured ocean trout, combine all ingredients, except trout, in a bowl. Spread half the mixture in the base of a non-reactive container large enough to fit trout snugly, place trout on top and spread remaining mixture over. Cover and refrigerate overnight to cure. Remove trout from cure, brush off any remaining mixture and pat dry with paper towels.
  • 02
  • Toast fennel seeds in a small pan until fragrant (30 seconds), then crush with a mortar and pestle. Transfer to a bowl, add herbs and rinds, and mix well.
  • 03
  • Brush trout lightly with mustard, scatter herb mixture over and press into trout, then refrigerate until required.
  • 04
  • Whisk buttermilk, olive oil and lemon juice in a bowl to combine and season to taste. Scatter trout with watercress and salmon roe and serve with dressing, soft-boiled eggs, a soft-herb salad and with buttered crusty toast alongside.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

May 2014

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