The February issue

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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."

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."

Bacon and egg tonkotsu ramen


Tonkotsu is one of the classic broths served with ramen, made by boiling pork bones until the collagen and fat create a creamy, gelatinous stock - so rich and lip-smackingly good. If you don't have time to spare, you could use a dashi or miso soup base instead.

You'll need

2 eggs at room temperature 350 gm ramen noodles 150 gm rindless bacon, chopped 40 gm black fungi, thinly sliced To serve: nori toasted over a flame and cut into strips, and sesame seeds (optional) To serve: shichimi togarashi (see note)   Tonkotsu broth 1.5 kg large pork bones, cut into 10cm-15cm pieces and rinsed (see note) 60 ml (¼ cup) konbu seasoning (see note)

Method

  • 01
  • For tonkotsu broth, place pork bones in a stockpot with konbu seasoning, cover with 4 litres water and bring to the boil over high heat. Skim scum from surface and boil, topping up with water if necessary to keep bones just covered, until broth is cloudy, creamy and gelatinous, then simmer to reduce to 2 litres (3-3¼ hours). Strain stock through a large sieve, season to taste and keep warm.
  • 02
  • Cook eggs in a saucepan of simmering water over medium heat until medium-boiled (7 minutes for medium yolks). Peel and halve just before serving.
  • 03
  • Cook ramen noodles in a saucepan of boiling water until al dente (4-5 minutes), then drain and divide among warm serving bowls.
  • 04
  • Meanwhile, fry bacon in a frying pan over high heat until crisp and golden brown (4-6 minutes).
  • 05
  • Pour tonkotsu broth over ramen noodles, top with half an egg, bacon, fungi, nori and sesame seeds, season to taste with shichimi togarashi and serve hot.

Note Shichimi togarashi, a Japanese seven-spice chilli powder, is available from Japanese grocers and from herbies.com.au. Ask your butcher to cut up the pork bones for you. Konbu seasoning, also known as konbu tsuyu, is available from Asian supermarkets. Substitute light soy sauce if it's unavailable.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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Jul 2015

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