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."

Most popular recipes summer 2017

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

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."

Tarte fine aux pommes


The elegant simplicity of an apple tarte fine is hard to beat, although a drizzle of slightly tart verjuice syrup certainly adds a little je ne sais quoi. A dollop of crème fraîche is the ideal accompaniment.

You'll need

375 gm puff pastry (see puff pastry recipe) 60 gm caster sugar Scraped seeds of 1 vanilla bean ½ tsp ground cinnamon 3-4 small Granny Smith apples, unpeeled 40 gm butter, melted   Cinnamon-verjuice syrup 220 gm (1 cup) caster sugar 150 ml verjuice Thinly peeled rind and juice of 1 orange 3 cinnamon quills 1 vanilla bean, split, seeds scraped

Method

  • 01
  • Preheat oven to 200C. Roll out pastry to 3mm thick, place on a tray and refrigerate to rest (30 minutes).
  • 02
  • Meanwhile, for cinnamon-verjuice syrup, stir ingredients and 80ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until a light syrup forms (10-15 minutes). Remove from heat and set aside.
  • 03
  • Cut out a 23cm-diameter round from pastry, place on an oven tray lined with baking paper and set aside. Rub sugar, vanilla seeds and cinnamon in a bowl to combine, then pass through a sieve and set aside. Trim ends from apples, thinly slice on a mandolin (discard seeds), then layer over pastry in concentric circles, leaving a 1cm border. Brush apples with half the butter, then scatter half the sugar mixture evenly over and bake until starting to puff and turn golden (10-15 minutes). Remove from oven and brush with remaining butter, scatter with remaining sugar, then return to oven until dark golden and cooked through (20-25 minutes; cover edges of pastry with foil if they start to darken too much). Serve warm drizzled with cinnamon-verjuice syrup and with crème fraîche.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Oct 2014

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