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.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

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."

Chocolate and banana French toast with salted caramel


You'll need

50 gm almonds 50 gm caster sugar 180 ml pouring cream 120 gm each dark chocolate (56% cocoa solids) and milk chocolate, coarsely chopped 12 thick slices brioche 3 bananas, thinly sliced 4 eggs 100 ml milk 100 gm butter, coarsely chopped   Salted caramel 200 gm caster sugar 60 gm butter, coarsely chopped 125 ml (½ cup) pouring cream

Method

  • 01
  • Preheat oven to 180C. Roast almonds on an oven tray, shaking occasionally, until browned. Transfer to an oiled oven tray and set aside. Stir sugar and 60ml water in a small saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until dark caramel (3-4 minutes). Pour over almonds and stand until set, then process in a food processor to a fine powder.
  • 02
  • Bring cream to the boil in a saucepan over medium-high heat, add chocolate, remove from heat, then whisk until smooth and combined. Stir in almond mixture, transfer to a container and refrigerate until firm.
  • 03
  • For salted caramel, stir sugar and 60ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until caramel (6-8 minutes). Add butter (be careful as hot caramel will spit) and whisk to combine. Add cream (be careful as mixture will foam and rise) and 1 tsp sea salt (or to taste) and whisk to combine. Keep warm.
  • 04
  • Spread half the brioche slices thickly with chocolate mixture, then top with sliced banana. Sandwich with remaining brioche slices and set aside.
  • 05
  • Preheat oven to 180C. Whisk eggs and milk in a bowl to combine, then transfer to a tray. Stand sandwiches in egg mixture, turning once, until soaked (2 minutes), then shake off excess.
  • 06
  • Heat half the butter in a large frying pan over medium heat until foaming, add half the sandwiches and cook, turning once, until golden (2-3 minutes each side). Transfer to an oven tray, wipe out pan and repeat with remaining butter and sandwiches, then warm sandwiches in oven for 5 minutes. Serve hot, drizzled with warm salted caramel.

Note French toast is usually thought of as a breakfast or brunch dish, but the all-out indulgence of this version makes it suitable as a dessert too - or for any time of the day, really.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Rich, sweet Hungarian Tokaji.

Featured in

Aug 2012

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