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.

Chocolate and almond millefeuille


This layered dessert is deceptively light, despite the creamy chocolate filling. It would also be beautiful with raspberries scattered over the chocolate crème for a burst of freshness.

You'll need

500 gm puff pastry (see puff pastry recipe) For eggwash: lightly beaten egg   Almond praline 80 gm almonds 220 gm (1 cup) caster sugar   Chocolate crème 220 gm dark chocolate (58% cocoa solids), finely chopped 110 gm milk chocolate, finely chopped 40 ml brandy 450 ml thickened cream

Method

  • 01
  • Preheat oven to 200C. Roll out pastry on a lightly floured surface to 3mm thick and refrigerate to rest (30 minutes). Cut out two 12cm x 25cm rectangles, prick with a fork and place each on a baking tray lined with baking paper, then freeze until firm (30 minutes).
  • 02
  • Meanwhile, for almond praline, roast almonds on an oven tray until fragrant and toasted (6-7 minutes), then cool slightly, chop 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 without stirring, swirling pan occasionally and brushing down sides with a wet pastry brush if crystals form, until dark caramel (4-5 minutes). Remove from heat, quickly mix in almonds, then pour onto a lightly oiled oven tray and set aside to harden (30 minutes). Break into shards and store in an airtight container until required. Store praline for up to a week in an airtight container. Just before serving, finely chop half the praline.
  • 03
  • Brush pastry lightly with eggwash, then place 4 small 2cm-high cookie cutters in the corners of each tray, cover with a piece of baking paper, then another baking tray (this helps the pastry rise evenly) and bake, swapping trays halfway through to cook evenly, until dark golden and crisp (20-25 minutes). Cool on trays for 15 minutes, then cool completely on wire racks.
  • 04
  • For chocolate crème, heat chocolate and brandy in a bowl over a saucepan of simmering water, stirring occasionally, until smooth, then transfer to an electric mixer, add cream and whisk until soft peaks form (4-5 minutes). Refrigerate to firm up slightly (5-10 minutes).
  • 05
  • Halve each puff pastry rectangle lengthways with a large serrated knife and place one on a serving platter to form the base of the millefeuille, spread with a third of the chocolate crème, scatter with a little chopped praline, then sandwich with another piece of puff pastry. Repeat layering, finishing with a piece of pastry. Dust with icing sugar and crumble some of the remaining praline on top. Cut into slices with a large serrated knife and serve immediately.

At A Glance

  • Serves 6 - 8 people
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2017 Restaurant Guide

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At A Glance

  • Serves 6 - 8 people

Featured in

Oct 2014

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