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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Most popular recipes summer 2017

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

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."

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

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.

Scorched iceberg lettuce and spring onion with black vinegar and ginger


Despite its high water content, iceberg is excellent char-grilled - just be sure the grill is very hot so the edges of the lettuce curl and scorch, which imparts a beautiful complexity. We love this served alongside grilled or steamed fish or prawns.

You'll need

1 iceberg lettuce, outer leaves removed, cut into 8 wedges 6 spring onions, trimmed 1 tbsp vegetable oil   Black vinegar dressing 60 ml (¼ cup) vegetable oil 2 tbsp Chinkiang vinegar (see note) 1 tbsp soy sauce 20 gm ginger, peeled and cut into julienne 2 tsp roasted chilli paste 1 garlic clove, finely grated To taste: lemon juice

Method

  • 01
  • For black vinegar dressing, shake ingredients in a jar, season to taste with freshly ground black pepper and set aside.
  • 02
  • Heat a char-grill pan or barbecue to high. Place lettuce wedges and spring onions on a tray, drizzle with oil and turn to coat. Grill lettuce, turning once, until edges char (1-2 minutes each side), then set aside. Grill spring onions, turning occasionally, until charred and wilted (2-3 minutes). Set aside.
  • 03
  • Coarsely chop lettuce and spring onions and combine in a bowl with a little black vinegar dressing, toss to combine and serve with extra black vinegar dressing.

Note Chinkiang vinegar, a fragrant black vinegar, is available from Asian grocers.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Tangy dry chenin blanc.

Featured in

Sep 2015

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