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."

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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.

Chorizo hotdogs with chimichurri and smoky red relish

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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.

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."

Cherry, almond and yoghurt tart


The base of this tart is brioche-like in texture, with a beautifully buttery flavour. Drained yoghurt adds tang, while end-of-season cherries are a no-brainer in this mix. That said, other in-season fruits could be lovely - plums would be beautiful, too, or as the  weather cools, apples. Begin this recipe a day ahead to drain the yoghurt.

You'll need

350 gm Greek-style yoghurt, plus extra to serve 160 gm honey, plus extra to serve Scraped seeds of 1 vanilla bean 350 gm (2⅓ cups) plain flour 7 gm (1 sachet) dried yeast 2 tbsp milk 1 egg 1 egg yolk 110 gm softened butter, diced 250 gm cherries, halved and pitted, plus extra whole cherries to serve   Almond praline 50 gm honey 50 gm caster sugar 60 gm roasted almonds 1 tsp rosewater

Method

  • 01
  • Stir yoghurt and 80gm honey in a bowl to combine, then transfer to a sieve lined with muslin placed over a bowl. Cover with plastic wrap and refrigerate overnight to drain. Transfer drained yoghurt to a bowl, stir in vanilla seeds, cover and refrigerate until required. Reserve 80ml of the whey and discard remaining.
  • 02
  • For almond praline, stir honey, sugar and 2 tbsp water in a saucepan over medium-high heat until dissolved, then cook, without stirring, until caramelised (4-5 minutes). Remove from heat, stir in almonds, rosewater and a pinch of salt, then tip onto a well-oiled baking tray and stand to set. Break into rough pieces, then process to coarse crumbs in a food processor. Store in an airtight container until required. Praline can be made several days ahead.
  • 03
  • Combine flour, yeast and a pinch of salt in an electric mixer fitted with a dough hook and mix well. Gently warm reserved whey and remaining honey in a small saucepan over low heat. Remove from heat and whisk in milk, egg and yolk. With mixer on low-medium speed, add egg mixture to flour and mix to combine (a little flour will remain at the bottom of the bowl). On medium speed, gradually add butter and knead until smooth and glossy, scattering in a little extra flour if needed to help the dough move around the bowl (2-3 minutes). Transfer to a buttered bowl, turn to coat and cover with plastic wrap. Stand in a warm place until doubled in size (1½-2 hours). You can make the dough the night before and refrigerate it. Bring to room temperature before rolling.
  • 04
  • Preheat oven to 200C. Roll dough on a lightly floured surface to a rough 35cm x 15cm oval. Place on a baking tray lined with baking paper and prick all over with a fork. Spread drained yoghurt evenly on top, leaving a 2cm border. Scatter with ¼ cup praline then cherries. Brush edges with eggwash (see cook’s notes p184), scatter top with sugar and another 1 tbsp praline. Bake until golden brown and cooked through (25-30 minutes). Serve warm or at room temperature with remaining praline, extra yoghurt and cherries.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Bright cherry and apple cider.

Featured in

Mar 2016

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