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."

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.

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.

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."

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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Dill-cured rainbow trout with beetroot and potato cakes and fresh horseradish


"Dill-cured trout served with potato cakes and horseradish cream may be somewhat traditional to some and a luxury to others like me," Moran says. "With a tweak of grated beetroot and onion bleeding richer hues and oomph, may the luxury live on." Start this recipe a day ahead to cure the trout.

You'll need

1 cup (loosely packed) fresh dill Finely grated rind of 1 orange 1 garlic clove, coarsely chopped 1 tsp juniper berries 110 gm (½ cup) caster sugar 145 gm (½ cup) coarse salt 1 rainbow trout (around 1kg), filleted, skin on, pin boned To serve: crème fraîche, horseradish root and radish sprouts   Beetroot and potato cakes 1 kg Desiree potatoes (about 3 large), peeled, halved 1 beetroot, peeled, coarsely grated 1 onion, coarsely grated Handful thyme, finely chopped 250 gm duck fat or canola oil

Method

  • 01
  • Pound dill, rind, garlic and juniper berries with a mortar and pestle to a coarse paste, add sugar and salt, mix well to combine, then rub mixture generously all over both trout fillets. Place in a non-reactive container and refrigerate overnight to cure.
  • 02
  • Shake off cure mix and pat each fillet dry with paper towels, then remove skin and thinly slice trout with a sharp filleting knife.
  • 03
  • For beetroot and potato cakes, place potatoes in a saucepan with a generous pinch of salt, cover with cold water, and bring to the boil over medium heat. Drain immediately and when cool enough to handle, coarsely grate potatoes into a bowl. Add beetroot, onion and thyme, season to taste and mix well. Form mixture into 10 round, flat patties, roughly 75gm each, pressing firmly together and set aside on a tray.
  • 04
  • Heat duck fat or oil in a large frying pan and shallow-fry patties in batches, turning occasionally, until golden and crisp on each side (3-6 minutes). Drain on paper towels and serve immediately with slices of dill-cured trout and topped with a dollop of crème fraîche, finely grated horseradish and radish sprouts.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

2013 Port Phillip “Salasso” Rosé.

Featured in

Jun 2014

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