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.

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.

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.

Mascarpone

Melon, honey and ginger salad


You'll need

175 gm (½ cup) blue gum honey 2 tbsp finely chopped glacé ginger 1 vanilla bean, split 500 gm watermelon 500 gm rockmelon 500 gm honeydew melon To serve: vanilla ice-cream

Method

  • 01
  • Combine honey, ginger and vanilla bean and ½ cup water in a small saucepan and simmer over low heat for 8 minutes or until reduced by half. Cool to room temperature.
  • 02
  • Peel melons and remove seeds, then cut into 3cm cubes. Combine melon and syrup and stand for 30 minutes to marinate. Serve melon salad with scoops of vanilla ice-cream.

Short-order ideas
For a peach and passionfruit salad, combine wedges of white and yellow peach in a bowl with passionfruit pulp and some baby coriander and serve with Greek-style yoghurt.


For a tropical fruit salad, peel and remove seeds from lychees and combine in a bowl with mango, guava and banana. Combine coconut milk and grated palm sugar in a saucepan and stir over low heat until sugar is dissolved. Cool, then drizzle over fruit salad and serve scattered with toasted shredded coconut.


Fruit salads
Nothing says Australian summer quite like a fresh fruit salad. Something so simple can become a thing of beauty with the abundance and variety of gorgeous ripe fruit on hand during the warmer months – think berries, grapes, melons, stone fruit, to name just a few. But that’s not to say winter doesn’t provide the goods, with all varieties of citrus including tangelos and blood oranges plus, of course, crisp apples and juicy pears.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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