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.

World's Best Chefs Talks

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

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.

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."

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.

The Vodka Rickey


You'll need

2 tbsp dried cranberries, steeped in 45ml Plymouth Gin 45 ml pomegranate juice 30 ml lime juice 10 ml simple syrup (see note) 60-90 ml soda water 2 lime wedges To serve: ice or crushed ice To serve: mint sprigs

Method

  • 01
  • Place steeped cranberries (including gin) in a tall glass, add pomegranate juice, lime juice and simple syrup, then add soda water and lime wedges. Stir to combine, add ice and a straw, garnish with mint and serve.

Note To make the original Vodka Rickey, simply pour 30ml of your preferred vodka into a tall glass, squeeze in two lime wedges, add ice, top up with soda water to taste, and serve. Here's a modern twist on the original. 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. 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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