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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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.

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.

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."

Most popular recipes summer 2017

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

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.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

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.

Crème fraîche crumble cake with grapefruit marmalade


"Let them eat cake - for breakfast," says Curtis Stone. "Here a brown sugar and cinnamon streusel is swirled throughout as well as sprinkled on top. Once you make homemade marmalade, there's no going back; this ruby grapefruit marmalade adds to the breakfast appeal of this cake." 

You'll need

90 gm softened unsalted butter, plus extra to serve 165 gm (¾ cup) caster sugar 3 eggs 1¼ tsp pure vanilla extract 220 gm cake flour (see note) 1¼ tsp baking powder ½ tsp bicarbonate of soda 250 gm crème fraîche 65 gm brown sugar ½ tsp ground cinnamon Pure icing sugar, for dusting   Ruby grapefruit marmalade 1 ruby grapefruit, cut into 8 wedges, then cut crossways into 5mm-thick slices (about 2 cups) 250 ml (1 cup) ruby grapefruit juice 380 gm caster sugar 1 tsp fresh lemon juice   Cinnamon crumble 85 gm plain flour 65 gm brown sugar 60 gm unsalted butter, coarsely grated, frozen ½ tsp ground cinnamon

Method

  • 01
  • For ruby grapefruit marmalade, bring grapefruit, grapefruit juice and 185ml water to the boil in a saucepan, then reduce heat to medium and simmer until grapefruit rind is tender and translucent (20-25 minutes). Add sugar, stir to dissolve, return to the boil and cook until foaming and colour darkens (10-15 minutes). Skim foam from surface, remove from heat and test mixture for setting point (see cook’s notes p184). Stir in lemon juice, transfer to a jar, cover and store in the refrigerator. Marmalade can be made 2 weeks ahead.
  • 02
  • For cinnamon crumble, rub flour, sugar, butter, cinnamon and ½ tsp sea salt flakes in a bowl until small and medium-sized clumps form. Spread on a tray lined with baking paper and freeze until firm (10-15 minutes).
  • 03
  • Beat butter and caster sugar in an electric mixer until pale and fluffy (2-3 minutes). Add eggs one at a time, beating well between additions, then beat in vanilla. Scrape down sides and bottom of bowl then beat again to blend well. Sieve in flour, baking powder and bicarbonate of soda, alternating with crème fraîche, and combining between additions, add ½ tsp sea salt flakes and beat until just smooth.
  • 04
  • Preheat oven to 165C, and butter and line a 12.5cm x 23cm loaf tin with baking paper. Combine brown sugar and cinnamon in a bowl and mix well. Spoon a third of the cake batter into prepared tin, smooth top, then scatter with half the brown sugar mixture. Spoon half the remaining cake batter on top, smooth top and scatter with remaining brown sugar mixture. Finish with remaining cake batter, smooth top, then scatter with crumble, squeezing to form clumps and pressing gently into the batter as you go. Bake until golden brown and a skewer inserted withdraws with some wet crumbs (about 1¼ hours). Cool in tin for 20 minutes, then gently transfer cake to a wire rack. Dust with icing sugar and serve warm, or at room temperature, with ruby grapefruit marmalade and butter.

Cake flour is available from select supermarkets. To make your own, remove 2 tbsp from each cup of plain flour, and replace with 2 tbsp cornflour. 


At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

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Jun 2016

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