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.

World's Best Chefs Talks

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

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.

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."

Missionary’s Downfall


"A deliciously fresh, herbal tiki cocktail created by Don the Beachcomber circa 1948," notes White Lightning's Richard Boccato. "The sweetness of peach and honey combine well with the freshness of mint and lime, with white rum providing the backbone and pineapple coming to the party providing fruity length."

You'll need

45 ml white rum 30 ml fresh pineapple juice, plus pineapple wedges, to garnish 22 ml lime juice 22 ml honey syrup (see note) 15 ml peach liqueur 8-10 mint leaves, plus sprigs to garnish

Method

  • 01
  • Combine rum, pineapple juice, lime juice, honey syrup, peach liqueur, mint leaves and ½ cup crushed ice in a blender and blend on high speed until ice becomes liquid. Taste for balance, adjusting with more lime juice, rum or syrup and re-blending as necessary.
  • 02
  • Pour into a hurricane glass, garnish with mint sprigs, fresh fruit, umbrellas and the like, and serve.

Note To make honey syrup, gently heat 3 parts honey to 1 part water in a saucepan over medium heat, stirring to combine, then set aside to cool.


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