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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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.

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.

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.

Mascarpone

Bánh mì thit


The classic pork roll is the very definition of an Asian sandwich for most Australians. Resist the urge to use sourdough or other fancy bread in place of Vietnamese bakery rolls; that flaky crunchiness contrasting the lush filling is what it's all about. Leftover pork or chicken from a roast works nicely here, too, as do duck and rare beef.

You'll need

6 crusty white rolls To serve: mayonnaise, coarsely chopped spring onion, thinly sliced white onion, coriander stems with leaves, coarsely chopped birdseye chillies and soy sauce   Chicken liver pâté 500 gm chicken livers, cleaned, trimmed of sinew 500 ml (2 cups) milk 2 tbsp brandy 1 tbsp grapeseed oil 200 gm softened butter 2 tbsp pouring cream   Roast pork 1 rolled shoulder of pork (about 1.3kg) 1 tbsp grapeseed oil   Pickles 160 gm caster sugar 150 ml rice wine vinegar 3 carrots, cut into julienne 1 daikon (about 400gm), trimmed, cut into julienne

Method

  • 01
  • For chicken liver pâté, combine chicken livers and milk in a non-reactive container and refrigerate to draw out excess blood (at least 2 hours or overnight). Preheat oven to 150C. Drain livers, then transfer to a claypot or a small baking dish with a lid, spread in single layer, pour on brandy and oil, season to taste, cover and bake until chicken livers are cooked pink and no longer look raw (40-50 minutes; a little blood in the braising liquor is okay). Drain livers (discard liquid), then process with butter in a blender until smooth. Add cream, season to taste and blend until just combined and smooth. Strain through a fine sieve into a 1-litre pâté mould or container and refrigerate until set (2-3 hours; pâté will keep refrigerated for 2-3 days).
  • 02
  • For roast pork, raise oven to 220C. Rub pork with oil, salt and pepper, and roast in a roasting pan until skin starts to crackle (30 minutes), then reduce heat to 160C and roast until pork is just cooked through (45-55 minutes). Set aside to cool, then refrigerate until pork is chilled (2-3 hours).
  • 03
  • For pickles, bring sugar, vinegar, 100ml water and ½ tsp salt to the simmer over medium heat, stirring to dissolve sugar. Cool, then combine in a bowl with carrot and refrigerate for at least 1 hour (this can be done up to a day ahead). Just before serving add daikon, then drain.
  • 04
  • Split rolls, spread mayonnaise on one half and pâté thickly on the other. Thinly slice pork and place along the centre, then top with spring onion, white onion, coriander, chilli and pickles, drizzle with soy sauce and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Full-flavoured fruity rosé.

Featured in

Sep 2014

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