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

English spinach with cumin seeds


"My friend Devendra Singh is a great Indian cook," says Hafner. "His approach when using spice is delicate and simple, and I always think there's beautiful clarity to a dish using only two or three spices, but he uses them with great care and intent. This recipe came about when we cooked lunch together recently and I said 'I'm cooking roast duck and plucking greens out of the garden, and you're going to cook them!'."

You'll need

500 gm (about 1 bunch) spinach, halved through the stem 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve 1 small dried red chilli ½ tsp coarsely crushed cumin seeds 2 tsp freshly ground coriander

Method

  • 01
  • Wash spinach well in 2-3 lots of fresh water, then drain well in a colander. Heat oil in a large wide saucepan over medium-high heat, add chilli and cumin, and sauté, stirring occasionally, until deep golden brown (1 minute). Add spinach, season with sea salt flakes and stir occasionally until just wilted (1 minute). Stir in coriander, drain any excess liquid and serve warm topped with a drizzle of extra-virgin olive oil.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Aug 2015

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