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.

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."

Popizze e sgagliozze con pinzimonio (two types of fritters, and crudités with olive oil)


You'll need

To serve: extra-virgin olive oil, sliced baby fennel, Dutch carrots, celery heart, preserved cherry tomatoes (see note)   Semi-dried tomatoes 6 Roma tomatoes, thickly sliced lengthways 150 gm (½ cup) rock salt   Sgagliozze 1 tbsp sea salt flakes 500 gm polenta   Popizze 16 gm dried yeast (about 2 sachets) 500 gm (3 1/3 cups) plain flour For deep-frying: olive oil 7 anchovy fillets, finely chopped 65 gm pitted black olives, finely chopped

Method

  • 01
  • For semi-dried tomatoes, preheat oven to 100C fan-forced. Place tomato slices on a wire rack placed over an oven tray, scatter with salt and stand until liquid begins to seep from tomatoes and salt becomes translucent (20-30 minutes), then roast until semi-dried and deep red (3-4 hours). Set aside to cool, then brush off excess salt.
  • 02
  • Meanwhile, for sgagliozze, bring salt and 1.6 litres water to the boil in a large saucepan. Add polenta in a steady stream, stirring continuously, until incorporated, then cook, stirring continuously, until polenta is cooked and very thick (35-40 minutes). Spoon onto a wooden board, spread to 1.5cm thick, set aside until cool and firm (1-2 hours). Cut into 5cm squares, set aside. Makes about 24.
  • 03
  • Meanwhile, for popizze, combine yeast and 300ml lukewarm water in a bowl. Set aside until frothy (8-10 minutes). Combine flour and 1 tsp salt in a bowl, add yeast mixture and 100ml water, stir, adding more water if necessary, to form a wet dough. Cover and set aside in a warm place until tripled in size (2-3 hours). Heat oil in a deep-sided saucepan to 190C. Gently stir anchovy and olive into dough with a wooden spoon, then form tablespoonfuls of dough into balls and deep-fry in batches, turning occasionally, until golden and puffed (2-3 minutes; be careful as hot oil may spit). Drain on absorbent paper, season to taste, keep warm. Makes about 35.
  • 04
  • Deep-fry polenta, in batches, until just golden and crisp (3-4 minutes; be careful as hot oil may spit), then drain on absorbent paper and season to taste. Serve sgagliozze and popizze hot with pinzimonio and semi-dried tomatoes.
Note Preserved cherry tomatoes are available from Quoco and Simon Johnson.

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

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

2008 Cantele Telero Bianco.

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