The February issue

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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."

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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.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

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.

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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.

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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.

Mascarpone

Sugared rhubarb brioche tart


You can replace the rhubarb here with any fruit that's in season. Just be sure to cut or slice it to a size that will be tender within the cooking time. This tart is best eaten fresh from the oven; warm up any leftovers before you tuck in.

You'll need

330 gm (2¼ cups) plain flour 30 gm caster sugar 30 gm glacé oranges, diced 7 gm (1 sachet) dried yeast Finely grated rind of 1 lemon and 1 orange 80 ml (1/3 cup) lukewarm milk 1 egg and 1 egg yolk, lightly beaten together, at room temperature Juice of ½ orange 120 gm softened butter, chopped   Sugared rhubarb top 80 gm crème fraîche 40 gm butter, frozen 80 gm caster sugar Finely grated rind of 1 lemon and 1 orange Scraped seeds of 1 vanilla bean 120 gm rhubarb (about 3 stems), thinly sliced

Method

  • 01
  • Combine flour, sugar, glacé orange, yeast, rinds and a pinch of salt in an electric mixer fitted with a dough hook and mix well. Whisk milk, egg and yolk, and juice in a separate bowl then, with mixer on low-medium speed, add egg mixture and mix to combine (a little flour will remain at the bottom of the bowl at this point). On medium speed, gradually add butter, mixing to form dough, then turn out onto a lightly floured surface and knead until dough is smooth and glossy (4-5 minutes). Transfer to a buttered bowl, turn to coat and cover with plastic wrap. Stand in a warm place until doubled in size (1½-2 hours).
  • 02
  • Preheat oven to 200C. Turn dough out onto a lightly floured surface then roll out to a 28cm-diameter round and line the base and sides of a buttered 24cm-diameter fluted tart tin, then prick all over with a fork.
  • 03
  • For sugared rhubarb top, spread crème fraîche over dough, then coarsely grate butter over. Combine sugar, rinds and vanilla seeds in a small bowl and scatter two-thirds of the mixture over brioche, then scatter rhubarb over evenly, then remaining sugar mixture and bake until golden (30-35 minutes). Stand for 15 minutes and serve warm or at room temperature. Best eaten on the day it’s made.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Drink Suggestion

Late-harvest riesling.

Featured in

May 2014

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