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."

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.

Stokehouse: Candied walnuts, fried spiced cauliflower, currants and pine nuts


You'll need

60 ml (¼ cup) maple syrup For deep-frying: canola oil 300 gm small cauliflower florets (about ¼) 50 gm toasted pine nuts For drizzling: extra-virgin olive oil   Wine-soaked currants 100 ml each red wine and tawny 1 golden shallot, thinly sliced 2 thyme sprigs 80 gm currants   Aïoli 2 egg yolks 2 roasted garlic cloves (see note) 1 tsp lemon juice ½ tsp Dijon mustard 160 ml (⅔ cup) olive oil   Cauliflower batter 100 gm (⅔ cup) plain flour 10 gm (just over 1 tbsp) each ground cumin and ground coriander 2 tsp ground nutmeg 1 tsp cayenne pepper 280 ml soda water

Method

  • 01
  • Preheat oven to 120C. Combine walnuts and maple syrup in a bowl, stir to coat, spread on an oven tray lined with baking paper and bake until golden and crisp (1 hour).
  • 02
  • Meanwhile, for wine-soaked currants, bring wine, tawny, shallot and thyme to the boil in a saucepan. Place currants in a heatproof bowl, add red wine mixture and stand until currants soften (30 minutes). Strain (discard liquid and thyme sprigs) and cool completely.
  • 03
  • Meanwhile, for aïoli, whisk yolks, roasted garlic, lemon juice and mustard in a bowl. Whisking continuously, add oil, starting a drop at a time to prevent splitting, then gradually in a thin, steady stream, until incorporated. Season to taste and set aside.
  • 04
  • For cauliflower batter, mix dry ingredients in a bowl, then add enough soda water to form a light batter.
  • 05
  • Preheat oil in a deep saucepan or deep-fryer to 160C. Dip cauliflower florets into batter and deep-fry in batches, turning occasionally, until golden (4-5 minutes; be careful as hot oil will spit). Drain briefly on absorbent paper, then transfer to a serving bowl, scatter with wine-soaked currants, candied walnuts and pine nuts, drizzle with extra-virgin olive oil and serve with aïoli.
Note To roast garlic, preheat oven to 200C, wrap a head of garlic tightly in foil and roast until very soft (40 minutes). When cool enough to handle, squeeze garlic from skin.

This recipe is from the February 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Sánchez Romate "Regente" Palo Cortado.

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