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.

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.

Most popular recipes summer 2017

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

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.

Mascarpone

Frozen peanut-butter custard cups


Custard is the base of many ice-creams - this version is best served within an hour or two of churning for a gloriously soft, melty consistency.

You'll need

600 ml thickened cream 250 ml (1 cup) milk 150 gm peanut butter 100 gm corn syrup 1 tsp vanilla bean paste 8 egg yolks 120 gm caster sugar To serve: mini marshmallows, popcorn and pretzels

Method

  • 01
  • Bring cream, milk, peanut butter, corn syrup and vanilla to a simmer in a saucepan over medium-high heat, whisking occasionally until combined. Whisk yolks and sugar in a bowl until pale (4-5 minutes), then, whisking continuously, pour in hot cream mixture and whisk to combine. Return custard to pan and stir continuously over medium heat until mixture thickly coats the back of the spoon (5-6 minutes). Transfer to a bowl and refrigerate, whisking occasionally, until chilled (2-3 hours). Freeze in an ice-cream machine (be careful not to overchurn or the mixture will split) and serve within a couple of hours in chilled cups, topped with mini marshmallows, popcorn and crumbled pretzels.

At A Glance

  • Serves 6 - 8 people
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Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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Recipe collections

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2017 Restaurant Guide

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At A Glance

  • Serves 6 - 8 people

Featured in

Jul 2015

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