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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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.

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.

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."

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.

Most popular recipes summer 2017

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

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

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.

Sugarcane chicken with pineapple and coconut salad


Gai yang is one of our favourite barbecued chicken dishes, especially when cooked over coals in the traditional way. If you can't get sugar cane (available at select Asian grocers), you can skewer the chicken on thick bamboo skewers or chopsticks instead. We've opted for the tang of slightly underripe pineapple in the accompanying salad, but the traditional som dtum is a beauty too. Begin recipe a day ahead to marinate the chicken.

You'll need

1 tbsp white peppercorns 8 garlic cloves, coarsely chopped 50 gm fresh turmeric, coarsely chopped 6 coriander roots, scraped and soaked to remove grit 3 lemongrass stalks (white parts only), thinly sliced 60 ml (¼ cup) fish sauce 1 tbsp finely crushed light palm sugar Juice of 1 lime, plus extra halves, to serve 1 chicken (about 1.8kg), butterflied, skin slashed twice on each halfv   Tamarind sauce 2 red shallots, unpeeled 2 garlic cloves, unpeeled 2 tbsp tamarind purée 30 gm finely grated palm sugar 120 ml fish sauce 2 tbsp lime juice 1 tsp roasted chilli flakes   Pineapple and young coconut salad 1 birdseye chilli, coarsely chopped 1 garlic clove, coarsely chopped 1 tbsp finely grated palm sugar 1½ tbsp each lime juice, fish sauce and rice vinegar ½ slightly underripe pineapple, thinly sliced Flesh of 1 young coconut ½ cup each (loosely packed) mint and coriander 1 red shallot, thinly sliced

Method

  • 01
  • Pound peppercorns with a large mortar and pestle, then transfer to a large bowl. Pound garlic, turmeric, coriander and lemongrass in batches to a medium paste, add to peppercorns along with fish sauce, palm sugar and lime juice, mix well, then add chicken and rub all over to coat, rubbing well into the incisions. Cover and refrigerate overnight to marinate.
  • 02
  • For tamarind sauce, char shallots and garlic over an open flame, turning occasionally, until tender (4-5 minutes for shallots, 2-3 minutes for garlic; or you can put them under a hot grill). Coarsely chop, then pound with a mortar and pestle to a smooth paste. Stir in remaining ingredients, adjust to taste with extra lime juice, fish sauce or sugar and refrigerate until required. Dressing can be made a day or two ahead.
  • 03
  • Heat a coal barbecue to high. Remove chicken from marinade and thread a piece of sugar cane or a thick bamboo skewer through each side (this helps keep it flat and makes it easier to turn during cooking). Barbecue chicken, skin-side down, until golden and slightly charred on the edges (8-10 minutes), then turn and cook until cooked through and juices run clear when chicken is pierced (10-12 minutes).
  • 04
  • Meanwhile, for pineapple and coconut salad, pound chilli, garlic and sugar with a mortar and pestle, then stir in lime juice, fish sauce and vinegar and adjust to taste (it should taste salty, sour, sweet and spicy). Combine pineapple, coconut flesh, mint, coriander and shallot in a large bowl, drizzle with dressing to taste, toss to combine and serve with chicken, tamarind sauce and lime wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Full-bodied perfumed white, such as Alsace pinot gris.

Featured in

Jan 2015

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