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.

Spiced banana and walnut slice with mascarpone frosting


This is a cake and a slice in one, with oil used instead of butter to add moisture. Be sure the cake is cooled completely before icing it.

You'll need

140 gm walnuts 200 gm brown sugar 180 ml grapeseed or vegetable oil 200 gm self-raising flour ½ tsp mixed spice 175 gm banana flesh (about 2 bananas), coarsely mashed with 2 tsp lemon juice 3 egg yolks   Mascarpone frosting 350 gm mascarpone 50 gm brown sugar Scraped seeds of 1 vanilla bean

Method

  • 01
  • Preheat oven to 180C. Line a 20cm-square brownie tin or cake tin with baking paper. Roast walnuts on an oven tray until golden brown and fragrant (8-12 minutes), cool briefly, then discard loose skin and finely chop half the walnuts (not too fine) and coarsely chop remaining.
  • 02
  • Beat sugar and oil in an electric mixer until combined well (4-5 minutes). Meanwhile, sift flour and spice into a bowl with a pinch of salt, stir in walnuts and set aside. Add banana and yolks to sugar mixture, beat to combine, then stir in dry ingredients. Pour mixture into prepared tin, spread evenly to the edges, smooth top and bake in centre of oven until golden brown and cake springs back when gently pressed (30-35 minutes). Cool briefly in tin, then turn out to cool completely (1-1½ hours).
  • 03
  • For mascarpone frosting, whisk ingredients in an electric mixer until soft peaks form (1-2 minutes). Just before serving spread frosting over the cake with a small spatula or palette knife, slice and serve. Slice will keep unfrosted and sealed in an airtight container for 1-2 days.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

May 2015

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