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.

Kingfish, ponzu and radish


"We have a kitchen garden in the vineyard and we grow various radishes," says Emma McCaskill. "We plant each garden bed at different times - allowing some of the radishes to go to seed and some to go to flower, using them at various stages for this dish." Begin this recipe a day ahead to make the ponzu.

You'll need

200 gm sashimi-grade kingfish loin and belly, cleaned, thinly sliced 3-4 assorted radishes (such as purple plum, Munich beer, fireball, rat-tail and Spanish black), thinly shaved on a mandolin For drizzling: extra-virgin olive oil 4 pinches of freeze-dried yuzu juice flakes (see note) 8 baby tips of wild watercress or any leaf from the mustard-greens family 6 radish flowers or other edible flowers   Ponzu 110 gm daikon (about ¼ small), peeled and coarsely chopped Finely grated rind of lemon 1½ tbsp soy sauce 1½ tbsp tamari 1 tbsp sake 1 tbsp strained lemon juice Pinch of togarashi (see note) 3 tsp finely chopped chives

Method

  • 01
  • For ponzu, blend daikon in a food processor until smooth (2-3 minutes). Add remaining ingredients except chives and refrigerate overnight for flavours to develop. Add chives, and stir ponzu well before using.
  • 02
  • Arrange sashimi in circles on serving plates, drizzle 3 tsp ponzu over each and lightly season with salt. Season radishes with oil and salt, and arrange over kingfish, scatter with yuzu, garnish with watercress and flowers and serve.

Note McCaskill and Huggins use freeze-dried yuzu juice flakes from Fresh As. Fresh As products can also be ordered from The Essential Ingredient. Togarashi, a spice blend, is available from Japanese grocery shops and some health-food shops.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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