The February issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

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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.

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.

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."

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.

Most popular recipes summer 2017

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

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

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.

Orange custard cream layer cake


This one's excellent for feeding a crowd, but if you're catering for a smaller group, cut the cake component down by a third. Make the full quantity of custard cream filling though - it won't go to waste.

You'll need

9 eggs, at room temperature 140 gm each brown sugar and caster sugar Scraped seeds of 1 vanilla bean Finely grated rind of 1 orange 180 gm plain flour, triple-sieved ¾ tsp baking powder 60 gm almond meal 80 gm butter, melted and cooled 120 gm marmalade 30 ml orange liqueur, plus extra for brushing To serve: slivered almonds   Orange custard cream 125 ml (½ cup) each milk and pouring cream Finely grated rind and juice of 1 orange 3 egg yolks 50 gm caster sugar 20 gm cornflour 15 gm plain flour 20 ml orange liqueur 200 ml thickened cream, whisked to soft peaks   Chocolate fudge glaze 100 gm caster sugar 200 gm dark chocolate (53%-60% cocoa solids), finely chopped 300 ml pouring cream

Method

  • 01
  • Preheat oven to 180C. Butter three 20cm-diameter cake tins, line the bases with baking paper and dust the sides with flour. Whisk eggs, sugars, vanilla seeds and orange rind on high speed in an electric mixer until mixture triples in volume and holds a trail (10-12 minutes). Transfer to a large bowl, sift in flour and baking powder in 2 batches, folding to combine after each addition, then fold in almond meal then butter. Divide evenly among prepared cake tins and bake, swapping tins partway through cooking, until dark golden and centres spring back when gently pressed (15-20 minutes). Cool briefly in tins, then cool completely on a wire rack.
  • 02
  • For custard cream, bring milk, cream and rind to the simmer in a saucepan over medium-high heat. Whisk yolks, sugar, cornflour, flour and juice in a bowl to combine (this will be quite a dry mixture), then, whisking continuously, pour in hot cream mixture. Return custard to pan and whisk continuously until thick and smooth (3-4 minutes). Remove from heat and whisk in liqueur. Transfer to a bowl, cover directly with plastic wrap to prevent a skin forming and refrigerate until chilled. Whisk to loosen, then fold in thickened cream.
  • 03
  • For chocolate fudge glaze, stir sugar and 60ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until a light syrup forms (30 seconds). Add chocolate and remove from heat. Meanwhile, bring cream to the boil, add to chocolate and stand for 5 minutes, then stir until smooth and glossy. Set aside.
  • 04
  • Stir marmalade and liqueur in a small saucepan over medium-high heat until combined. Brush each sponge cake with a little extra liqueur, then spread marmalade mixture over two of the cakes and top each with half the orange custard cream, spreading to the edges. Stack one cake on top of the other on a serving plate, then top with remaining cake. Drizzle with warm chocolate fudge glaze, scatter with almonds and serve with extra warmed chocolate fudge glaze.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

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