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."

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.

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."

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.

Mixed tomato salad with burrata


This classic combination is hard to pass up when tomatoes are at their peak. Serve the burrata to room temperature to get the most from its lush milkiness.

You'll need

4 burrata, at room temperature 250 gm baby heirloom tomatoes of various colours, halved 4 oxheart tomatoes of various colours, coarsely chopped 2 golden shallots, thinly sliced 3 tsp salted baby capers, rinsed and drained 125 ml (½ cup) extra-virgin olive oil 3 tsp red wine vinegar 1 tsp vincotto To serve: basil cress   Crostini ½ baguette, thinly sliced diagonally For brushing: olive oil 2 garlic cloves, halved

Method

  • 01
  • For crostini, heat a char-grill pan over high heat. Brush baguette slices with olive oil and grill, turning occasionally, until golden and crisp (2-4 minutes). Rub each with cut side of garlic and set aside.
  • 02
  • Place burrata on plates. Combine tomatoes, shallots and capers in a bowl and scatter around burrata. Whisk oil, vinegar and vincotto in a bowl to combine, season to taste, then drizzle over tomato salad. Scatter with basil cress and serve with crostini.

At A Glance

  • Serves 4 people
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Recipe collections

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2017 Restaurant Guide

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At A Glance

  • Serves 4 people

Drink Suggestion

Fruity rosé.

Featured in

Feb 2015

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