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.

Lobster, peach and mint salad with smoked almond


Lobster and stone fruit are a match made in heaven, particularly when there's fragrant mint and a tangy sherry vinaigrette in the mix. We've opted to cook our own lobster, but your fishmonger will be able to supply cooked lobster tails if you want to cheat.

You'll need

4 small lobsters (about 600gm each) or 2 large (about 1kg each) 1½ cups (loosely packed) baby rocket leaves 1 cup (loosely packed) mint, coarsely torn ¼ cup (loosely packed) small basil leaves 3 peaches, cut into wedges 2 tbsp smoked almonds, coarsely chopped   Sherry vinaigrette 1 golden shallot, finely chopped ½ garlic clove, finely chopped Juice of ½ lemon, or to taste 70 ml extra-virgin olive oil 1 tbsp sherry vinegar, or to taste Pinch of smoked paprika

Method

  • 01
  • Kill lobster humanely, then bring a large stockpot of heavily salted water to the boil (the water should taste like the sea – allow about ½ cup salt for every 2.5 litres of water). Add lobster and boil until bright red and cooked through (10-12 minutes for small lobster tails, plus 10 minutes per every 500gm above that). Drain and set aside. When cool enough to handle, twist heads from bodies (discard or keep for stock), then cut down sides on the underside of the tails with kitchen scissors. Gently remove flesh from the shell in one piece and refrigerate until required.
  • 02
  • For sherry vinaigrette, combine shallot, garlic and lemon juice in a bowl, stand until shallot softens (4-5 minutes), then add oil, vinegar and paprika, season to taste and whisk to combine.
  • 03
  • Combine rocket, herbs and peaches in a large bowl. Halve lobster tail flesh lengthways or, if using large lobster, thickly slice into rounds. Add to rocket mixture, drizzle with sherry vinaigrette to taste, toss lightly to combine and serve scattered with smoked almonds.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Fresh young Clare Valley riesling.

Featured in

Dec 2015

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