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.

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.

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."

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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Four ways with a tin of anchovies

Fried cauliflower with anchovy mayonnaise

Fried cauliflower with anchovy mayonnaise

Packed in salt or preserved in oil, these little fish make a big splash in the flavour stakes.

Anchovies are either loathed or loved - you can't be lukewarm about an anchovy. At GT, we are firmly in the "for" camp. A couple of tins of anchovies in the pantry take up very little space, but despite their diminutive size, they pack a serious flavour punch. They add deep savouriness to all sorts of dishes and can be employed in a subtle manner or made the star of the show.

We often add them when sautéeing onion and garlic as the foundation of a dish - an anchovy or two adds a certain something to proceedings, melting away to invisibility, yet leaving their flavoursome mark. We also love to place them centrestage - spiking a lemony, garlicky mayo to serve alongside fried cauliflower, say, or in a take on the classic pissaladière.

Not all anchovies are created equal. Quality is important here, especially in dishes where the anchovies are front and centre. We love the beautifully intense, salt-packed Nardin anchovies (the oil-preserved version is a winner, too), and other brands packed in Spain's Basque country.

The salt-packed ones require a little more fiddling around - they need to have the salt brushed off, be butterflied and the spine taken out, whereas the better oil-packed anchovies are ready to eat. Good anchovies tend to hold their shape well rather than turn to mush, which is why, in our book, paying a little extra is money well spent. They're so good we can (and often do) scoff them straight from the can.

Fried cauliflower with anchovy mayonnaise
Serves 4 as a snack
Process 8 anchovy fillets, 2 egg yolks, 1 tsp Dijon mustard and 1 garlic clove in a food processor until smooth and combined. With the motor running, add 200ml olive oil in a thin steady stream, processing until thick and emulsified. Add 1 tbsp red wine vinegar and a squeeze of lemon juice to taste, process to combine, adjust seasoning and set aside. Heat 2cm olive oil in a large frying pan, add trimmed florets of 1 cauliflower without overcrowding the pan and shallow-fry until golden brown and tender (3-4 minutes; you may need to do this in batches). Drain on paper towels, season to taste with sea salt, freshly ground black pepper and smoked paprika, and serve with lemon wedges and anchovy mayonnaise.

Slow-roasted lamb leg with anchovies and rosemary
Serves 4-6
Preheat oven to 140C. Take a lamb leg (bone-in, about 2.75kg) and cut 16 small deep incisions at even intervals. Stuff each incision with an anchovy fillet, a couple of rosemary leaves and a halved garlic clove, place in a roasting pan, drizzle with olive oil, season to taste and add 250ml each dry white wine and chicken stock to the pan. Roast, basting occasionally and topping up roasting pan with extra stock if necessary, until very tender and falling from the bone (3½-4 hours). Cover with foil and rest for 20 minutes, then serve with pan juices and lemon roast potatoes.

Onion and anchovy tart
Serves 4
Heat 2 tbsp olive oil in a frying pan over medium-high heat, add 3 very thinly sliced onions and sauté until very soft and caramelised (45-50 minutes). Stir in 1 tbsp coarsely chopped thyme and 1 finely chopped garlic clove, season to taste and set aside to cool. Preheat oven to 200C. Cut a 375gm sheet of butter puff pastry into four squares, place on a baking tray lined with baking paper and score a 1cm border around the edge of each. Prick within the border with a fork, then spread with onion mixture. Place 4 anchovy fillets in a criss-cross pattern and scatter 4 pitted black olives over each tart, then bake until golden and crisp (15-20 minutes). Serve hot, scattered with extra thyme.

Quick anchovy and roast capsicum bruschetta
Serves 4 as a snack
Combine 200gm peeled roasted red capsicum torn into strips in a bowl with 12 anchovy fillets, 1 tbsp olive oil, 1 tbsp red wine vinegar, 1 finely chopped garlic clove and 2 tbsp each coarsely chopped flat-leaf parsley and oregano, season to taste and mix well. Drizzle eight thick slices of sourdough with a little extra oil, toast both sides in a char-grill pan and serve topped with roast capsicum and anchovy mixture.

Hot tips
+ Once a jar or can of anchovies is opened, store in the refrigerator for up to a week.
+ It may seem obvious to say, but when cooking with anchovies remember they're salty so be judicious when seasoning the dish.

After more from these salty saviours? Try our anchovy recipe collection.

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