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."

Baby cos and herb salad with garlic vinaigrette


You'll need

  Leaf salad ½ bunch flat-leaf parsley ½ bunch basil 1 bunch chives 2 baby cos, leaves separated and washed   Garlic and anchovy vinaigrette 3 cloves garlic 2 anchovy fillets 1 tbsp Dijon mustard 1 tbsp white wine vinegar 80 ml (1/3 cup) extra-virgin olive oil

Method

  • 01
  • For garlic and anchovy vinaigrette, place garlic and anchovies into a mortar and, using a pestle, crush to a fine paste. Add mustard and vinegar and stir to combine, then whisk in oil in a thin stream until incorporated and season to taste with sea salt and freshly ground black pepper.
  • 02
  • Pick leaves from parsley and basil and combine in a large bowl. Cut chives into 2cm lengths and add to herbs with cos and toss to combine. Drizzle with dressing and serve immediately.

Short-order ideas
For a watercress and avocado salad, combine watercress with coarsely chopped avocado and Persian feta. Place pistachio kernels in a mortar and, using a pestle, pound until finely ground, whisk in lemon juice, pistachio oil and wholegrain mustard, season to taste with sea salt and freshly ground black pepper, pour over salad and toss to combine.


For a parsley, red onion, oxheart tomato and pecorino salad, combine flat-leaf parsley leaves and coarsely chopped oxheart tomatoes in a bowl. Finely shave a red onion, place into a separate bowl and just cover with red wine vinegar. Stand for 10 minutes. Whisk together some soaking vinegar with olive oil and a pinch of brown sugar. Add onion to salad, drizzle with dressing, scatter with shaved pecorino cheese and serve immediately.


Leaf salads
When prepared with care, a simple green leaf salad is one of the most joyous dishes to eat. Start with fresh, crisp leaves that have been rinsed of dirt and grit and dried thoroughly in a clean tea towel or salad spinner. Next, due care should be taken when making the vinaigrette. The correct balance of acidity can become a bone of contention among cooks, but erring on the side of more acid lifts the salad ingredient flavours and gives a cleaner finish on the palate. The dressing should be just enough to coat the leaves evenly without leaving a pool in the base of the salad bowl and this should be done just before serving to ensure the leaves remain crisp.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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