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.

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."

Beef tongue sandwich


The tongue would have to be one of the most underrated cuts of beef. Don't tell squeamish guests what you're serving; they'll never guess. The raspy exterior peels away easily once the tongue is cooked.

You'll need

1 (about 800gm) corned beef tongue 1 baguette For spreading: softened butter 5 radishes, thinly sliced on a mandolin 1 celery heart, thinly shaved lengthways 3 medium-boiled eggs, sliced   Sauce gribiche 3 hard-boiled eggs, yolks and whites separated 1 egg yolk 1 tbsp white wine vinegar 2 tsp Dijon mustard 400 ml vegetable oil 7 finely chopped cornichons 2 tbsp tiny salted capers, rinsed 2 tbsp each finely chopped parsley, chervil and tarragon

Method

  • 01
  • Cover tongue in a saucepan with plenty of cold water, bring to the boil over medium-high heat, then reduce heat to medium and simmer for 2 hours or until tender. Drain then, when cool enough to handle, peel off skin and thinly slice tongue across the grain.
  • 02
  • Meanwhile, for sauce gribiche, process boiled and raw egg yolks in a food processor with vinegar and mustard until combined then, with motor running, add oil in a thin steady stream until emulsified. Season to taste with sea salt and freshly ground white pepper. Finely chop cooked eggwhite and add to sauce with remaining ingredients, stir to combine and refrigerate until required.
  • 03
  • Split baguette lengthways and spread generously with butter. Spread with sauce gribiche, then layer on tongue, radish, celery and sliced boiled egg, cut into portions and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Juicy young gamay.

Featured in

Oct 2015

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