The February issue

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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.

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."

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.

Smoked mackerel with palm heart salad and salsa golf


You'll need

50 gm brown sugar 50 gm fine salt 8 blue mackerel fillets (see note) Hickory chips, for smoking For brushing: olive oil To serve: watercress sprigs   Salsa golf 1 egg yolk 2 tsp Dijon mustard Juice of ½ lemon 125 ml (½ cup) each extra-virgin olive oil and vegetable oil 1½ tbsp tomato sauce 2 tsp Worcestershire sauce To taste: Tabasco   Palm heart salad 4 royal blue potatoes, coarsely chopped 3 canned palm hearts, sliced (see note) 1 celery heart, shaved on a mandolin 1 avocado, coarsely chopped 2 golden shallots, thinly sliced 1 cup (loosely packed) dill 100 ml extra-virgin olive oil 50 ml sherry vinegar

Method

  • 01
  • Combine sugar, salt and 1 litre water in a bowl, stir to dissolve. Slice mackerel into fingers, add to brine, stand for 2 hours, drain, pat dry with absorbent paper.
  • 02
  • Preheat a coal-bedded kettle barbecue to low and set it up for indirect grilling. Add enough wood chips to cover base, place an oiled rack over, then place mackerel on rack. Cover and smoke for 5 minutes, then refrigerate until required.
  • 03
  • Meanwhile, for salsa golf, whisk yolk, mustard and lemon juice in a bowl to combine. Whisking continuously, add oils in a thin stream, whisk until thick. Add tomato sauce, Worcestershire sauce and Tabasco to taste, season to taste, refrigerate until required.
  • 04
  • Meanwhile, for palm heart salad, combine potato in saucepan with enough cold water to cover generously, bring to the boil over medium-high heat and cook until just tender (8-10 minutes). Drain, cool and transfer to a bowl. Add palm heart, celery heart, avocado, shallot and dill and toss to combine. Just before serving, add olive oil and vinegar, season to taste and toss to combine.
  • 05
  • Heat a frying pan over high heat. Lightly brush mackerel with olive oil and sear, turning once (30 seconds). Scatter palm heat salad over serving plates, top with mackerel, drizzle with salsa golf, scatter with watercress and serve.
Note Blue mackerel is sometimes sold as slimy mackerel. Canned palm hearts are available from South American grocers; Australian importers include Latin Deli.

This recipe is from the December 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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