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."

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.

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.

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.

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.

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."

Mackerel with daikon and radish


You'll need

2 mackerel fillets (about 75gm each), skin removed, sliced horizontally 2 tsp baby capers in vinegar, rinsed, drained Finely grated rind of 1 lemon To serve: wood sorrel leaves (see note) For drizzling: extra-virgin olive oil   Pickled daikon and radish 100 gm daikon (about ¼ daikon), thinly sliced lengthways on a mandolin 2 radishes, thinly sliced into rounds on a mandolin 125 ml (½ cup) each rice wine vinegar and brown rice vinegar 100 gm caster sugar

Method

  • 01
  • For pickled daikon and radish, place daikon and radish in separate small bowls. Bring vinegars and sugar to the boil in a small saucepan over medium heat, stirring occasionally until sugar is dissolved, then remove from heat, cool slightly, pour half over daikon and remainder over radish and set aside to cool.
  • 02
  • Arrange mackerel, daikon and radish on serving plates, scatter over capers, lemon rind and sorrel, season to taste, drizzle with a little of the vinegar pickling liquid and a little oil and serve.
Note If wood sorrel leaves are unavailable, substitute baby sorrel leaves or baby cress.

This recipe is from the February 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2010 Uehara Shuzo Soma no Tengu Junmai, Shiga, Japan

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