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.

Red mullet bouillabaisse


"Bouillabaisse is a fish soup originating from the French port city Marseille," says Cooke. "It was a stew made by fishermen using the bony rockfish, which they were unable to sell to restaurants or at markets. "The rouille is a traditional sauce served as a garnish. Bouillabaisse is a delicious way to use a mixture of seafood, or fish you may have leftover."

You'll need

1 red mullet (450gm), cleaned, cut into 3-4 pieces, plus 4 fillets extra (325gm each), halved ¼ tsp cayenne pepper 160 ml olive oil 75 gm each fennel, carrot, onion and celery, finely diced ¾ vine-ripened tomato, coarsely chopped 1 tbsp thyme 1 fresh bay leaf 700 gm (about 6) kipfler potatoes 100 ml dry white wine 75 ml Pernod 1 tbsp tomato paste 1.8 litres fish stock 1 fennel bulb, thinly sliced 1 kg clams 8 scallops, trimmed 4 flathead fillets (250gm)   Rouille 50 gm red capsicum (about ¼), seeds removed 1 tbsp olive oil 1 kipfler potato (120gm), peeled and diced 150 ml fish stock 2 tsp saffron threads 1 large hard-boiled egg yolk 3 egg yolks 3 large anchovy fillets 2 garlic cloves ½ tsp Dijon mustard 70 ml mild-flavoured extra-virgin olive oil ½ tsp Sherry vinegar, or to taste

Method

  • 01
  • Dust whole mullet pieces with cayenne pepper, heat 40ml olive oil in a frying pan over medium-high heat and fry mullet until lightly browned on all sides (4-6 minutes), then remove from pan and set aside. Add another 100ml oil to pan with fennel, carrot, onion, celery, tomato and herbs, cover and cook until fennel, carrot and celery are just tender (5-7 minutes). Meanwhile, dice 350gm potatoes then add to pan with mullet and wine, and reduce by half (5-6 minutes). Add Pernod and tomato paste, cover with fish stock, then bring to the boil, reduce heat and simmer until potatoes are soft (30-40 minutes). Transfer to a blender in batches and process until smooth, strain through a fine sieve into a clean saucepan and season to taste.
  • 02
  • Meanwhile, for rouille, preheat oven to 180C. Place capsicum on a small roasting pan, drizzle with olive oil, season to taste and roast until tender (20-30 minutes). Bring potato, fish stock and saffron threads to the simmer in a saucepan over low-medium heat and cook until potato is tender and liquid has almost evaporated (15-20 minutes). Remove from heat and set aside. When cool enough to handle, peel capsicum and combine in a blender with cooked and raw egg yolks, anchovies, garlic and mustard, blend until smooth, then gradually add extra-virgin olive oil in a steady stream while blending. Add Sherry vinegar, blend to combine and season to taste.
  • 03
  • Cook remaining potatoes in boiling salted water until tender (15-20 minutes), drain, peel, thinly slice and keep warm.
  • 04
  • Heat remaining olive oil in a frying pan over medium-high heat and cook sliced fennel until tender (4-6 minutes).
  • 05
  • Bring soup to the simmer, add clams, scallops and fillets and simmer until seafood is cooked and clams open (5-6 minutes). Divide among bowls with fennel and boiled, sliced potatoes, and serve with rouille and sliced baguette to the side.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

2013 Sorrenberg Gamay, Beechworth.

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Oct 2014

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