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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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.

Most popular recipes summer 2017

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

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.


Bread and butter pudding with banana and butterscotch sauce

We love this pudding thickly sliced and caramelised in a pan for added texture, but you could cut out the extra step and serve it spooned straight from the tin if you preferred. Just don't skimp on the butterscotch sauce and extra crème fraîche.

You'll need

120 gm butter 450 gm day-old crustless rye sourdough or wholemeal sourdough bread (about 1½ loaves), coarsely torn 4 eggs and 4 egg yolks 600 gm crème fraîche, plus extra to serve 180 gm caster sugar, plus extra for dusting 400 ml pouring cream For dusting: pure icing sugar To serve: thickly sliced banana   Butterscotch sauce 170 gm caster sugar 150 ml pouring cream 30 gm butter, diced


  • 01
  • Preheat oven to 180C and line a baking tray with baking paper. Melt 80gm butter in a saucepan over low heat, then combine with bread in a large bowl and toss to coat. Spread on the baking tray and bake, shaking occasionally, until golden and evenly toasted (25-30 minutes).
  • 02
  • Reduce oven to 160C and line a 10cm-deep, 8.5cm x 22cm loaf tin with baking paper, letting paper overhang sides, and pile in the bread. Whisk eggs, yolks, crème fraîche and caster sugar in a bowl until smooth, then whisk in cream and pour mixture over bread, pressing to submerge, and stand until bread is soaked (30 minutes; some bread will rise up again, which is okay – it’ll be nice and crunchy when baked). Scatter with extra sugar and bake until golden and firm, and a skewer withdraws clean (45 minutes to 1 hour). Cool in tin, then refrigerate until firm. Bread and butter pudding can be made up to 3 days ahead.
  • 03
  • For butterscotch sauce, stir sugar and 90ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook without stirring until dark caramel (4-5 minutes). Remove from heat, carefully add 100ml water (hot caramel will spit), return to heat and stir in cream, butter and ½ tsp salt. Keep warm.
  • 04
  • Preheat oven to 180C. Thickly slice bread and butter pudding, place slices on a baking tray lined with baking paper and dust heavily with icing sugar. Heat a quarter of the remaining butter in a large frying pan, add 2 pudding slices sugared-side down, and cook until caramelised (1-2 minutes). Dust tops with icing sugar, turn and caramelise (1-2 minutes). Transfer to tray, wipe out pan and repeat until all pudding slices are caramelised, then transfer to oven to warm through (3-5 minutes). Serve warm topped with sliced banana, a dollop of crème fraîche, and drizzled with butterscotch sauce.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jul 2015

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