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."

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.

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.

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.

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."

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.

World's Best Chefs Talks

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

Flan de queso


Flans of all kinds are served all across Latin America. This version is something of a cross between a crème caramel and a cheesecake, dense with cream cheese and rich with amber caramel. It can be made a day or two ahead, although the temptation to sneak a spoonful will be almost overwhelming.

You'll need

220 gm (1 cup) caster sugar 250 gm cream cheese, at room temperature 375 ml (1½ cups) evaporated milk 6 eggs, at room temperature 200 gm condensed milk Finely grated rind of 1 lemon Scraped seeds of 1 vanilla bean

Method

  • 01
  • Preheat oven to 160C. Stir sugar and 80ml water in a saucepan over medium-high heat until sugar dissolves, brush down sides of pan with a wet pastry brush, bring to the boil and cook without stirring until medium caramel (6-8 minutes). Pour into a 20cm-diameter watertight cake tin (not a springform tin), and swirl pan quickly to coat base and sides with caramel.
  • 02
  • Beat cream cheese in an electric mixer until smooth, then add 2 tbsp evaporated milk and beat until smooth. Beat in eggs, one at a time, to just combine, scraping down sides of bowl between additions. Gradually add condensed milk, lemon rind, vanilla and remaining evaporated milk, and beat to just combine. Pour into caramel-lined tin, place in a roasting pan, place in oven and fill with hot water to halfway up the sides of the cake tin. Bake until light golden and just set (50 minutes to 1 hour). Cool in tin for 5 minutes, then run a knife around inside of tin and carefully invert flan onto a rimmed flat serving platter. Refrigerate to chill, then serve.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Featured in

Jul 2016

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