The February issue

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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."

Salami and fennel seed mini buns with whipped anchovy butter


These buns may be small but they pack a big punch in the flavour stakes. We love them served more or less straight from the oven, but if you wanted to bake them a little ahead of time, you could warm them in a moderate oven just before serving.

You'll need

2 tsp fennel seeds 600 gm (4 cups) strong white flour 50 gm pecorino, coarsely grated 1 tbsp finely chopped oregano 10 gm (2½ tsp) dried yeast 50 ml extra-virgin olive oil 60 gm sopressa, diced, plus extra, sliced, to serve 1 egg yolk, lightly beaten with 1 tbsp milk   Whipped anchovy butter 200 gm softened butter 8 anchovy fillets, finely chopped Finely grated rind of 1 lemon

Method

  • 01
  • Dry-roast fennel seeds in a small saucepan until fragrant and lightly roasted (20-30 seconds). Combine with flour, pecorino, oregano, yeast and 2 tsp salt in an electric mixer fitted with a dough hook, and mix to combine. With mixer on medium speed, add oil and 375ml lukewarm water, and knead until smooth and elastic (5-6 minutes). Add sopressa and knead to combine. Transfer to a lightly oiled bowl, cover and stand until doubled in size (1 hour).
  • 02
  • Preheat oven to 200C and line 2 trays with baking paper. Turn dough out onto a lightly floured surface, knock down, then pinch off walnut-sized pieces of dough (about 35gm each) and roll into smooth balls. Place on prepared trays, leaving a few centimetres between each for expansion. Cover and stand until risen by about half (30 minutes). Lightly brush with eggwash and bake, swapping and turning trays occasionally, until golden brown (15-20 minutes). Stand for 10 minutes to cool.
  • 03
  • Meanwhile, for whipped anchovy butter, beat ingredients in an electric mixer until light and fluffy, season to taste and keep at room temperature. Serve with the warm salami and fennel seed buns and sliced sopressa.

At A Glance

  • Serves 30 people
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At A Glance

  • Serves 30 people

Drink Suggestion

Dry sangiovese rosé

Featured in

April 2016

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