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."

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.

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.

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.

The Smash


You'll need

2 small chunks each of lime, lemon and orange, unpeeled 45 ml young Cognac (such as Hennessy VS), or to taste ½-2 tsp simple syrup, or to taste (see note) 6-8 mint leaves, rubbed, torn in half To serve: ice or crushed ice To serve: lemon twist or dehydrated orange slice (see note)

Method

  • 01
  • Place citrus in a tumbler and gently press with a muddler to release juices. Add Cognac, sugar syrup, mint and half a glass of crushed ice and stir to combine (ice cubes are fine too; you'll just need to stir for a little longer to get the right dilution). Top with more ice, garnish with a large lemon twist or a dehydrated orange slice, and serve.

Note This is a modern take on a very old classic. When lemonade fruit is in season, you can use it in place of any of the other citrus. To make simple syrup, combine equal parts of sugar and water in a small saucepan over medium heat, stir to dissolve sugar, bring to the boil, then cool. To make dehydrated orange slices, slice an orange (including peel) into thin rounds on a mandolin, place on an oven tray lined with baking paper and dehydrate in oven at 60C overnight or until dry. This recipe is a direct submission from Alexx Stuart of Luxury Tastings; we haven't triple-tested it as we do every other recipe we publish in the magazine. Therefore it's intended as a guide only.


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