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."

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.

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.

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."

Caramel brioche buns


What's not to love about buttery brioche with a centre of warm caramel? Although it's tempting to devour them straight out of the oven, the caramel will be hot so let them cool a little. A bowl of crème fraîche served alongside would be a delicious addition.

You'll need

500 gm (3⅓ cups) plain flour 50 gm caster sugar 5 gm (1¾ tsp) dried yeast 200 ml lukewarm milk 2 eggs, at room temperature 100 gm softened butter, coarsely chopped 1 egg yolk, lightly beaten with 1 tbsp milk Slivered almonds, for scattering, and icing sugar, for dusting   Salted caramel 350 gm caster sugar 110 ml pouring cream 110 gm butter, diced

Method

  • 01
  • For salted caramel, stir sugar and 80ml water in a saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook until dark caramel (5-6 minutes). Remove from heat, add cream, butter and 1½ tsp sea salt flakes, and swirl to combine. Pour half into a heatproof container and freeze, stirring occasionally, until of rollable consistency (15 minutes), then roll into 10 balls the size of cherry tomatoes and freeze until required. Reserve remaining caramel at room temperature.
  • 02
  • Combine flour, sugar, yeast and ½ tsp sea salt flakes in an electric mixer fitted with a dough hook. Add milk and eggs and mix on medium speed to combine. Gradually add butter and knead until shiny and elastic (4-5 minutes). Transfer to a lightly buttered bowl, cover and stand in a warm place until doubled in size (1½-2 hours). Knock back dough, divide into 10 pieces and, working with a piece at a time, flatten into rounds. Place a caramel ball in the centre, then bring the dough up around, and pinch firmly to seal so the caramel doesn’t leak out while baking. Roll into balls and place on a baking tray lined with baking paper, leaving 5cm between each. Cover loosely with plastic wrap and set aside in a warm place until risen by half (30 minutes).
  • 03
  • Preheat oven to 180C. Brush brioche buns with eggwash, scatter with slivered almonds and bake until golden brown (15-20 minutes). Cool briefly on a wire rack and dust with icing sugar. Warm the reserved caramel over low heat and serve with warm brioche buns.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Strong coffee (and perhaps a small glass of muscat)

Featured in

April 2016

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