The February issue

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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.

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.

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.

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.

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 manti with yoghurt, sumac and dried mint


In Turkey, where these tiny spicy lamb dumplings originated, the size of manti reflects the respect held for the recipient. Manti as small as a centimetre square aren't unheard of for an esteemed guest. Some manti are baked, some boiled and some are both, which is what we've chosen to do here. Using both methods gives a slightly chewy texture and nutty flavour to the dumpling skins.

You'll need

100 gm chilled butter, diced 1 garlic clove, finely chopped ½ cup (loosely packed) mint To serve: finely grated rind of 1 lemon, plus wedges To serve: thick natural yoghurt and sumac   Manti dough 275 gm plain flour 1 egg   Lamb filling 1 tbsp olive oil ¼ Spanish onion, diced 2 garlic cloves, finely grated 250 gm minced lamb 1½ tsp each sweet paprika, cayenne and dried mint Finely grated rind of 1 lemon

Method

  • 01
  • For manti dough, combine flour and 1 tsp salt in a bowl and make a well in the centre. Add egg and 80ml cold water and lightly whisk with a fork, then use the fork to start gradually pulling in the flour from the edges as you go. When dough becomes too thick to mix with a fork, use your hands, gradually adding a tablespoon of water at a time until a firm dough forms. Turn out onto a lightly floured surface and knead until smooth (5-6 minutes), then cover dough with a damp cloth and set aside to rest for 30 minutes.
  • 02
  • For lamb filling, heat oil in a small saucepan over medium-high heat, add onion and garlic, and sauté until tender (2-3 minutes). Cool to room temperature, then combine in a bowl with remaining ingredients, season to taste and mix well. Roll half-teaspoonfuls of lamb mixture into balls and refrigerate in a single layer on a tray until needed.
  • 03
  • Preheat oven to 180C. Cut dough into four and, working with a piece at a time, keeping remaining covered with plastic wrap, roll out on a lightly floured surface to 2mm thick. Cut into 3cm squares and place a ball of lamb mixture in the centre of each. Working with one square at a time and covering the rest with a tea towel, bring opposite corners together, then press all edges together to seal in a cross formation. Place on an oven tray lined with lightly oiled baking paper and repeat with remaining dough and meatballs. Bake manti until beginning to turn golden (8-10 minutes), then cool and refrigerate until required. Manti will keep refrigerated for 3 days or frozen for a month.
  • 04
  • Place manti in a large saucepan of boiling salted water until tender, stirring as you add them to prevent them sticking to the bottom of the pan, and cook to warm through (4-5 minutes; if cooking from frozen allow extra cooking time), then drain well.
  • 05
  • Meanwhile, heat butter in a saucepan over medium-high heat until light golden (1-2 minutes), add garlic, mint and rind, and cook until fragrant (1 minute). Remove from heat.
  • 06
  • Spread yoghurt over the base of serving bowls, then spoon manti on top. Drizzle with hot mint butter, scatter with sumac, season to taste, and serve hot with lemon wedges for squeezing.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Earthy Hunter shiraz.

Featured in

Jul 2014

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