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."

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.

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.

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.

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."

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.

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.

Rushcutters opens in Sydney

It's goodbye shawarma and hello schnitzel as Rushcutters opens on the former Neild Avenue site this week. It's a collaboration between the Keystone hospitality group and former Longrain chef Martin Boetz, who has left the lemongrass on the shelf for this venture, and is looking instead to his German background for inspiration. "I just want it to be a local," says Boetz, "and I want that feeling like at Longrain where you can come, have a drink, have something to eat and, whether you stay in the bar or dine in the restaurant, it's a one-stop shop."

The venue is divided into two parts. The casual all-day deli offers the breakfast-friendly likes of smoked trout with capers, parsley and green apple and house-baked German breads, and morphs into a late-night snack-zone (hello twice-cooked pork hock). The restaurant dining room, meanwhile, is all about sharing plates; we're already eyeing off the schnitzel with lemon and smoked meats with mustard and dill pickles.

The other thing driving Boetz's menus is sustainable produce from the Hawkesbury, where he has his Cooks Co-op farm and providore business. On the table that translates to spring chicken with a sauce of young garlic, fish cooked simply with riesling, salt and fennel, and the more rib-sticking likes of corned veal brisket with kale, sour cream and malt. "It's about food that I've sourced from the Hawkesbury region from my farm and also from what is around me," says Boetz, "which ranges from goat's curd and goat's milk to pork, to fruit and vegetables, and just really trying to promote a very close food area to Sydney that I think has been lost

"We're just feeling out people and what they want at the moment. We've got quite a lot of neighbours here… so we just want to be really user-friendly."

Rushcutters, 10 Neild Ave, Rushcutters Bay, NSW. Deli open from 7am-midnight daily, dining room open Tuesday to Thursday from 5pm to midnight and Friday to Sunday from noon till midnight from Wednesday 30 October.

 

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