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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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.

Rhubarb-hazelnut puddings with brown sugar-brandy custard


We love this hot pudding (and the rhubarb hidden at the bottom), paired with thick chilled custard. Perfect.

You'll need

750 gm (about 2 bunches) rhubarb, coarsely chopped 275 gm raw caster sugar Juice and finely grated rind of 1 orange and ½ lemon Scraped seeds of 1 vanilla bean (reserve bean for custard) 1 cinnamon quill 250 gm melted butter 125 gm brown sugar 4 eggs, separated 50 ml buttermilk 200 gm plain flour 50 gm hazelnut meal 1 tsp baking powder To serve: chopped roasted hazelnuts   Brown sugar-brandy custard 6 egg yolks 100 gm brown sugar 450 ml pouring cream 150 ml milk 30 ml brandy

Method

  • 01
  • Preheat oven to 200C. Toss rhubarb, 150gm caster sugar, juices, vanilla seeds and cinnamon in a roasting pan and roast until tender (25-30 minutes), discard cinnamon and set aside.
  • 02
  • Meanwhile, for custard, whisk yolks and sugar in a bowl to combine. Bring cream, milk, brandy and vanilla bean to the simmer in a saucepan over medium-high heat, then pour into yolk mixture while whisking continuously. Return mixture to pan and stir continuously until it thickly coats the back of a spoon (4-5 minutes). Strain into a bowl, cover and refrigerate to chill.
  • 03
  • Reduce oven to 180C. Butter six 350ml shallow ovenproof bowls or ramekins, spoon a little rhubarb and syrup into each, then pour 60ml custard into each. Beat butter, brown sugar, rinds and remaining caster sugar in a bowl until pale (1-2 minutes), beat in yolks and buttermilk, then fold in flour, hazelnut meal and baking powder. Whisk eggwhites with a pinch of salt in a bowl to soft peaks, fold into batter, then spoon into ramekins. Bake until golden and centre springs back when gently pressed (25-30 minutes). Scatter with hazelnuts and serve hot with chilled brown sugar-brandy custard and extra rhubarb.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jul 2015

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