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."

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.

Giant meatballs stuffed with mozzarella


The molten mozzarella centre of these large-scale meatballs is a welcome and delicious surprise. These are a great low-key entertaining option - you can prepare the sauce and the meatballs in advance, assemble them in their baking dishes and have them ready to pop in the oven just before guests arrive.

You'll need

50 ml olive oil ½ onion, finely chopped 1 garlic clove, finely chopped 1 kg pork and fennel sausages, meat squeezed out of skins 60 gm fresh white breadcrumbs 40 gm finely grated parmesan, plus extra to serve 1 egg ½ cup coarsely chopped flat-leaf parsley ½ tsp dried chilli flakes 2 balls buffalo mozzarella (about 200gm each), halved To serve: extra-virgin olive oil and basil   Tomato-chilli sugo 750 ml tomato passata 150 ml dry white wine 2 tbsp extra-virgin olive oil 1 onion, finely chopped 2 long red chillies, finely chopped 2 garlic cloves, finely chopped 3 basil sprigs

Method

  • 01
  • For tomato-chilli sugo, process all ingredients in a food processor to a fine purée and season to taste. Transfer to a large saucepan, bring to a simmer over medium-high heat, reduce heat to medium and cook until thickened (10-15 minutes).
  • 02
  • Meanwhile, heat half the oil in a saucepan over medium-high heat, add onion and garlic, and sauté until tender (4-5 minutes). Transfer to a bowl, cool completely, then add sausage meat, breadcrumbs, parmesan, egg, parsley and chilli, and mix well. Divide mixture into 4, then flatten each out to an oval. Dust a mozzarella half in flour, place in the centre of an oval, fold to enclose and roll to seal and form a ball. Set aside on a tray and repeat with remaining meat and mozzarella, then cover and refrigerate to rest for 30 minutes.
  • 03
  • Preheat oven to 180C. Heat remaining oil in a large frying pan over medium-high heat, add meatballs and brown all over (4-5 minutes). Place each meatball in a shallow ovenproof bowl, ladle tomato sauce over and drizzle with a little extra-virgin olive oil. Scatter with extra parmesan, season to taste and bake until bubbling and cooked through (15-20 minutes). Serve hot scattered with basil and with crusty bread.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Savoury sangiovese.

Featured in

Apr 2015

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