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."

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.

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.

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.

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.

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."

Pastry chef Yu-ching Lee is back at Boon Café

Matcha chiffon cake

Matcha chiffon cake

If you were a fan of her pandan lamington, you're going to love what Sydney pastry chef Yu-ching Lee has planned for her next residency at Boon Café, which kicked off this week.

How did your relationship with Boon come about, Yu-ching?
I met Palisa Anderson (co-director of Boon Café and Chat Thai) at a previous bakery job where she was a regular customer. Last year over Christmas, she asked if I would supply Boon Café with a selection of sweets since her regular supplier was going to be away on holiday. I baked for the café for about two or three weeks, and everything was well received, so I've continued to supply them with a few things on and off for the past couple of months.

And what do you have planned this time around?
Now that I'm baking onsite, I'm able to send items up to the shop as soon as they're ready. This means warm cookies and, in the future, hopefully cinnamon buns straight from the oven (when they're at their best). Also, we've talked about exploring other items like Thai sausage rolls, using ingredients like coconut ash, and infusing baked sweets with the flavours of the Thai dessert candle.

Where are you looking to for inspiration?
The produce section of Jarern Chai.

What baked goods can we expect to see on the new menu?
I'm hoping to start testing some crunchy topped choux buns, and would also love to make a mini version of Amy Chanta's birthday cake, which was a coconut pandan tres leches cake.

Your pandan lamington and matcha chiffon cake caused quite a stir earlier in the year. What do you think will be the next favourite?
The chocolate ganache brownie topped with salty peanut brittle.

Where did you learn to bake?
I guess I learned mostly from cookbooks (like Belinda Jeffery's Mix & Bake) and being greedy enough to want cake every day. All the things I've been making for Boon are simple bakes that I also like to make and eat at home.

You used to cook at Sepia. Does anything you learnt there pop up in your home cooking?
At Sepia I was introduced to Japanese ingredients like umeboshi, yuzu, miso and matcha, all of which I still love using.

What produce are you most excited about at the moment?
Citrus like Meyer lemons, and cherry blossoms, which I'm hoping to have a go at preserving, for future cakes.

Coming into spring, what do you want to cook for Boon?
Fruit tarts.

And on your days off, what are you cooking at home?
Sourdough bread.

Do you have a secret ingredient that you love to cook with?
Yuzu, when I can get it.

What's your favourite dessert of all time?
It changes all the time. Currently it's a warm chocolate soufflé cake with chocolate whipped cream and candied spiced orange.


Warm chocolate soufflé cake with chocolate whipped cream and candied spiced orange.


What five things should passionate home cooks have in their pantries?
Sea salt, vanilla, two kinds of dark chocolate (for whipping up emergency brownies) and whiskey.

What ingredient couldn't you live without?
Salt.

Boon Café, 1/425 Pitt St, Haymarket, NSW, (02) 9281 2114, booncafe.com

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