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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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."

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.

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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

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."

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Anzac and golden syrup ice-cream sandwiches


These make s a great dessert for an Australia Day barbecue - you can make them ahead and keep them in the freezer ready to go as a party treat.

You'll need

150 gm (1 cup) plain flour 90 gm (1 cup) rolled oats 45 gm (¾ cup) shredded coconut 130 gm brown sugar 1 tsp ground ginger 150 gm butter, coarsely chopped 2 tbsp golden syrup 1 tsp bicarbonate of soda   Golden syrup ice-cream 125 ml (½ cup) golden syrup 50 gm butter, coarsely chopped 375 ml (1½ cups) pure cream 375 ml (1½ cups) milk 5 egg yolks 1 tsp vanilla extract

Method

  • 01
  • For golden syrup ice-cream, cook golden syrup in a saucepan over medium heat until dark caramel (4-5 minutes). Remove from heat, add butter and ½ tsp sea salt flakes and swirl to combine, then whisk in cream and return to heat. Add half the milk, whisk to combine and remove from heat. Whisk yolks in a bowl until pale (1-2 minutes), then add milk mixture in a thin steady stream, whisking continuously until incorporated. Return to pan and stir continuously over low heat until thick (3-4 minutes). Transfer to a bowl placed over another bowl of iced water. Add remaining milk, stir occasionally until cool, then refrigerate to chill. Churn in an ice-cream machine, then transfer to a container and freeze until required. Makes about 1.2 litres.
  • 02
  • Preheat oven to 160C and line 2 baking trays with baking paper. Combine flour, oats, coconut, sugar and ginger in a bowl. Stir butter and golden syrup in a saucepan over low heat until melted, then remove from heat. Combine bicarbonate of soda with 2 tbsp hot water, stir into butter mixture, then pour into oat mixture and mix well. Roll level tablespoonfuls of dough into balls and place on trays, press lightly and bake in batches until golden (14-16 minutes). Set aside to cool.
  • 03
  • To serve, sandwich scoops of golden syrup ice-cream between Anzac biscuits and eat immediately or freeze for later.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Jan 2015

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