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.

Chicken roasted with butter, figs and verjuice


This versatile roast is lovely in the warmer months served with a crisp green salad, and when the weather turns cooler, it goes nicely with a barley pilaf or farro to soak up the juices.

You'll need

1 chicken (1.2kg), at room temperature 30 gm butter, coarsely chopped 12 golden shallots, peeled 6 figs, halved 3 tsp each thyme and rosemary 120 ml verjuice

Method

  • 01
  • Preheat oven to 180C. Rinse chicken inside and out, pat dry with paper towels and place in a roasting pan. Rub with butter inside and out, scatter shallots in pan, season well and roast until chicken starts to turn golden (1 hour 30 minutes). Add figs and herbs, pour verjuice over and continue roasting, basting occasionally, until chicken is golden and cooked (the juices should run clear when a skewer is inserted in the thigh) and figs are warmed through (6-10 minutes). Strain pan juices into a saucepan and simmer over high heat to reduce until syrupy and glossy (4-6 minutes). Spoon over chicken and serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Mar 2015

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