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.

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."

Jelly dilemma

I would love to make your Mascarpone and Coconut Cake with Mango Jelly but I am unable to find titanium strength gelatine. Can gold strength (which I have) be substituted with titanium strength?
By Leanne

Lisa Featherby, Gourmet Traveller Food Editor, writes:

"The business of gelatine has left a lot of people confused and frustrated recently.

Gelatine comes in many different grades of leaf as well as powdered, and although you would think each company producing it would make each grade of leaf or powder to a set weight or setting ability, this is not the case.

The best advice is to use the strength of gelatine recommended in the recipe. If you can only get your hands on a different type, then I suggest following the instructions given on the packet - as most packaging has information on how much liquid each leaf or teaspoon of powdered gelatine will set.

Another good reference comes from Stephanie Alexander’s book, The Cook's Companion (latest edition), where she states that through her testing she found 1 leaf of titanium set 1 cup of liquid, whereas it took 3 leaves of gold strength to do the same. There is no guarantee this will work for you, though, so be prepared as it may just be a case of trial and error on your behalf. One last thing to consider is that varied thickness and viscosity of any liquid you are setting may need different levels of gelatine to produce the right texture in the end result. For instance, the mascarpone mousse in the recipe mentioned requires less gelatine than the mango jelly layer due to its thickness.

Good luck and hope it all gels!"

 

GT
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