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.

Southern barbecue chicken drumsticks with mop sauce and potato salad


This Lexington-style barbecued chicken gets extra tang from the trademark vinegary mop sauce it's basted with while it's cooking. You could use any chicken pieces on the bone, but we've gone for drumsticks for their sheer pick-up-and-eat deliciousness. Start this recipe a day ahead to marinate the chicken.

You'll need

375 ml (1½ cups) apple cider vinegar 50 gm brown sugar 1 tbsp dried chilli flakes 3 tsp ground chilli 2 tsp freshly ground white pepper 1 garlic clove, finely chopped 12 chicken drumsticks 1 kg kipfler potatoes, scrubbed 80 gm mayonnaise 40 gm sour cream ½ Spanish onion, coarsely grated Finely grated rind and juice of 1 lemon, or to taste 1 garlic clove, finely chopped ½ cup each coarsely chopped flat-leaf parsley and dill   Mop sauce 185 ml (¾ cup) apple cider vinegar 2 tbsp apple juice 2 tbsp tomato ketchup 2 tbsp brown sugar 1 tsp hot sauce (such as chipotle) 1 tsp dried chilli flakes

Method

  • 01
  • To marinate the chicken, mix vinegar, brown sugar, chilli flakes, ground chilli, white pepper, garlic and 3 tsp sea salt flakes in a non-reactive container. Add chicken, turn to coat well, cover and refrigerate for at least 3 hours or preferably overnight for flavours to develop.
  • 02
  • For potato salad, cover potato well with cold salted water in a large saucepan, bring to the boil over medium-high heat and cook until tender when pierced with the tip of a sharp knife (15-20 minutes). Drain, then, while still warm, peel, thickly slice and set aside to cool.
  • 03
  • Mix mayonnaise, sour cream, onion, lemon rind and juice and garlic in a large bowl and season to taste. Add potato and herbs and stir to coat well. Refrigerate until required.
  • 04
  • For mop sauce, combine ingredients in a bowl, season to taste and set aside in 2 separate bowls.
  • 05
  • Heat a barbecue to medium-high heat. Remove chicken from marinade and barbecue, turning and basting occasionally with mop sauce from one bowl, until browned and cooked through and juices run clear when drumsticks are pierced (8-10 minutes; discard any mop sauce remaining from bowl used for basting). Serve hot with potato salad and second bowl of mop sauce.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Powerful spicy red such as a zinfandel.

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