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.

Onion and sour cream thin-baked slice


"This is from my grandmother's recipe book," says Boetz. "It's called zwiebelkuchen. It's great with a glass of riesling and is traditionally eaten at the new-season wine festival in Germany."

You'll need

250 gm (1 cups) plain flour 150 gm unsalted butter, chilled, diced 1 egg 1½ tbsp sour cream   Onion and sour cream filling 70 gm speck, diced 350 gm white onions (about 3 onions), thinly sliced 30 gm unsalted butter, diced 350 gm sour cream 2 eggs 1 tbsp plain flour 70 gm Gruyère, coarsely grated To taste: sweet paprika

Method

  • 01
  • Preheat oven to 160C. Process flour and 2 tsp sea salt in a food processor to combine, add butter and process until sandy. Add egg and sour cream, pulse until mixture forms a ball, then press evenly into a 20cm x 30cm oven tray lined with baking paper. Refrigerate to rest while you make the onion and sour cream filling.
  • 02
  • For onion and sour cream filling, cook speck in a large frying pan over medium-high heat, stirring occasionally, until just crisp but not coloured (4-5 minutes). Add onion and butter and cook, stirring occasionally, until tender and translucent (15-20 minutes). Transfer to a bowl and set aside to cool. Whisk sour cream and eggs in a separate bowl to combine, whisk in flour, then Gruyère and season to taste. Fold into onion mixture and season to taste with sea salt, freshly ground black pepper and sweet paprika.
  • 03
  • Spoon filling evenly over pastry and bake until golden and set (30-40 minutes). Cool slightly, then cut into rectangles and serve warm or at room temperature.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Spicy, oily pinot gris (or riesling).

Featured in

Nov 2013

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