The February issue

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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."

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

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.

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.

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.

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.

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 brisket with Sherry-glazed mushrooms


Brisket is best cooked long and slow, so this is ideal for do-ahead entertaining - put it in the oven in the morning and forget about it until your guests arrive. A parsnip or potato purée and a crisp leaf salad would be the ideal accompaniments here.

You'll need

2 kg piece beef brisket 250 ml dry red wine 2 heads of garlic, cloves separated, unpeeled 1 fresh bay leaf   Sherry-glazed mushrooms 70 gm butter 1 garlic clove, crushed 1 tsp thyme 300 gm mixed mushrooms (such as chestnut, king brown and Swiss brown), larger ones thickly sliced 60 ml (¼ cup) sweet Sherry

Method

  • 01
  • Preheat oven to 100C. Place brisket in a roasting pan, pour red wine over, then scatter garlic around the pan and add bay leaf. Pour 125ml water into pan, season brisket to taste and roast, adding a little more water to the pan as necessary, until brisket is very tender (8 hours). Cover with foil and set aside to rest (15-20 minutes).
  • 02
  • Meanwhile, for Sherry-glazed mushrooms, heat butter in a large frying pan over high heat until foaming (1-1½ minutes). Add garlic, thyme and mushrooms, and stir until just tender and golden (2-4 minutes). Add Sherry and cook until reduced to a glaze (2-4 minutes). Season to taste.
  • 03
  • Cut brisket into thick slices, top with mushrooms, drizzle with pan juices and serve with roasted garlic cloves.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Big oak-aged Argentine malbec.

Featured in

May 2015

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