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.

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.

Smoked bone marrow rice with toasted leaves

"This dish is centred on the wood-burning oven at Franklin," says Moyle. "We use the smoke and dry heat three times in this recipe and the subtlety of the smoke is difficult to replicate. If you have a wood-burning oven at your disposal, I recommend processing the marrow in it, then imparting a fine smoke to the rice by finishing the dish in the oven."

You'll need

2.25 litres (9 cups) chicken stock 200 gm koshihikari rice (see note) 100 gm diced celeriac (about ¼) 80 ml (1/3 cup) grapeseed oil To taste: lemon juice 1 tsp olive oil 200 gm cime di rapa   Smoked bone marrow 600 gm bone marrow pieces (about 10cm long), split in half by your butcher 150 gm woodchips, such as applewood or hickory


  • 01
  • For smoked bone marrow, preheat oven to 140C. Line a flameproof roasting pan with several layers of foil and heat in oven while you prepare marrow and woodchips. Lightly salt marrow, place cut-side up on a wire rack and set aside. Place woodchips in an old wok or deep frying pan and toast over high heat until they darken and begin to smoulder (5-6 minutes). Set alight with a blowtorch, then carefully extinguish by removing pan from the heat and draping a damp tea towel over it to smother the flame. Spread woodchips evenly in prepared pan, place over high heat, carefully place rack with marrow over woodchips, then cover the lot with foil and make a 1cm hole in the foil close to the rim of the pan. Place in oven and smoke until marrow is opaque and has no sign of bloodiness (25-30 minutes). Stand until cool (10 minutes), then scoop marrow from bones (reserve bones), pass through a fine sieve, whisk in an electric mixer until cool and set aside.
  • 02
  • Bring marrow bones and 2 litres stock to the boil in a large saucepan, then reduce heat to medium and simmer uncovered until well flavoured (20-25 minutes), strain and set aside.
  • 03
  • Rinse rice gently in a sieve under cold running water to remove excess starch, being careful not to agitate too much. Place in a saucepan with 240ml cold water, give the pan a shake to ensure the rice sits evenly on the base, cover with foil then a lid and bring to the boil over high heat. Reduce heat to low and cook without uncovering for 8 minutes, then remove from heat and stand, without uncovering, for 8 minutes. Tip rice onto a tray and spread gently with a wooden spoon to separate.
  • 04
  • Meanwhile, combine celeriac, grapeseed oil, remaining stock and a pinch of salt in a saucepan, bring to the boil over medium-high heat and cook until celeriac is tender (7-8 minutes). Purée in a blender until smooth and set aside.
  • 05
  • Bring marrow-bone stock to the boil in a saucepan over high heat, add rice, reduce heat to medium and simmer until almost all the stock is absorbed (18-20 minutes). Add celeriac purée and smoked bone marrow, stir to combine, then season to taste with sea salt, freshly ground black pepper and lemon juice.
  • 06
  • Heat olive oil in a large frying pan over high heat and toast cime di rapa until lightly blackened (3-5 minutes). Scatter leaves over hot smoked bone marrow rice and serve.

Note Koshihikari rice is available from Japanese grocers. If it's unavailable, substitute another good sushi rice.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Something to counter the fat, such as Argalà Pastis Artigianale from Italy.

Featured in

May 2015

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