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.

World's Best Chefs Talks

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

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.

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.

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.

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."

Fragrant chicken with sumac onions


The list of spices here may seem overwhelming, but rest assured they combine to create the most fragrant chicken you'll come across. The flavours will be best when the bird is marinated overnight, but a few hours will still do the trick. A bowl of thick Greek yoghurt on the side would be lovely, too.

You'll need

2 tsp each coriander seeds and cumin seeds 1½ tsp black peppercorns 5 cardamom pods 5 cloves 2 small dried red chillies 2 tsp dried rose petals (see note) 3 tsp each sumac, ground cinnamon and curry powder ¾ tsp each ground allspice, ground ginger and ground fenugreek ½ tsp finely grated nutmeg 5 garlic cloves, minced to paste with 1 tsp salt 1 chicken (about 1.8kg), butterflied, halved, skin slashed twice on each half For drizzling: olive oil Juice of 1 lemon, or to taste ½ cup each (loosely packed) flat-leaf parsley, mint and coriander 50 ml extra-virgin olive oil To serve: warmed pita bread (optional)   Sumac onions 1 small Spanish onion, thinly sliced into rings 2 tsp sumac Finely grated rind of 1 lemon, juice of ½

Method

  • 01
  • Dry-roast coriander and cumin seeds, peppercorns, cardamom, cloves, chillies and rose petals in a small frying pan until fragrant (1-2 minutes), then cool and finely grind with a mortar and pestle. Combine with sumac, cinnamon, curry powder, allspice, ginger, fenugreek and nutmeg, mix in garlic paste, then rub all over chicken. Place in a non-reactive pan, cover with plastic wrap and refrigerate overnight to marinate.
  • 02
  • Heat a barbecue to medium-high heat. Wipe excess spice mixture from chicken, drizzle with a little oil and season to taste with salt. Barbecue, turning occasionally, until browned and cooked through and juices run clear when pierced (20-25 minutes). Transfer to a tray, squeeze half the lemon over and set aside to rest (10 minutes).
  • 03
  • Meanwhile, for sumac onions, combine ingredients and ½ tsp sea salt in a bowl, mix well and set aside to soften slightly (12-15 minutes).
  • 04
  • Toss herbs, extra-virgin olive oil and remaining lemon juice in a bowl, season, then pile onto a plate with sumac onions and serve with chicken, the resting juices, pita bread and extra sumac.

Note Dried rose petals are available from select delicatessens and Middle Eastern grocers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Sour cherry ale.

Featured in

Jan 2015

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