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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Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

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."

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

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.

Lamb and roast carrot sausage rolls


It's really hard to go past a sausage roll, the stalwarts of the Australian party scene. These flavours are a new take on the classic beef and tomato sauce. They can be made ahead, frozen and then cooked once guests arrive.

You'll need

2 small carrots, peeled, coarsely chopped 2 tbsp olive oil 1 onion, finely chopped 2 tbsp currants 1 tbsp red wine vinegar 600 gm coarsely minced lamb 200 gm coarsely minced chicken 1 cup (loosely packed) flat-leaf parsley, finely chopped 40 gm (½ cup) sourdough breadcrumbs 4 garlic cloves, grated 2 tsp each ground cumin and ground coriander 1 tsp dried chilli flakes Finely grated rind of 1 lemon 1 egg, lightly beaten, plus 1 extra, lightly beaten for eggwash 2 sheets butter puff pastry (375gm each; see note) 2 tbsp nigella seeds   Yoghurt sauce 250 gm Greek-style yoghurt 2 garlic cloves, finely grated ½ cup (firmly packed) mint, coarsely chopped, plus extra to serve To serve: finely grated rind of 1 lemon, plus extra

Method

  • 01
  • Preheat oven to 180C. Combine carrot and half the oil in a bowl, season to taste, spread over a baking tray lined with baking paper, cover loosely with foil and roast until tender (30-35 minutes). Remove foil and roast until very tender and golden brown (8-10 minutes). Cool, then process in a small food processor and set aside.
  • 02
  • Heat remaining oil in a frying pan over medium heat, sauté onion until softened and translucent (6-7 minutes). Set aside to cool. Combine currants, vinegar and 1 tbsp water in a small bowl and set aside to soak until plump (15 minutes), then drain.
  • 03
  • Combine lamb, chicken, parsley, breadcrumbs, garlic, spices, lemon rind, egg, carrot and onion in a bowl, season to taste and mix well.
  • 04
  • Roll each pastry sheet on a lightly floured surface to 3mm thick. Form a 2.5cm-thick cylinder of lamb mixture on each sheet of pastry 1.5cm from the edge, brush pastry with eggwash, then roll to enclose, press to seal and trim at seam. Transfer to a tray, refrigerate to chill and firm (30 minutes), then trim ends and cut each roll into 5cm lengths. Place on baking trays lined with baking paper, score tops with a sharp knife, brush with eggwash, scatter with nigella seeds and bake until golden and cooked through (25-30 minutes).
  • 05
  • Meanwhile for yoghurt sauce, combine ingredients in a bowl, season to taste and stir to combine. Serve scattered with extra mint and rind with hot sausage rolls.

Note Makes 24 sausage rolls. We prefer to use Carême puff pastry, which comes in 375gm sheets. If it's unavailable, use another good-quality butter puff pastry.


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