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.

Maltagliati with washed kimchi and guanciale


"When we came up with this dish, we were originally looking to do a play on Amatriciana, replacing the chilli content with the heat from the kimchi," says Mitch Orr. "We were thinking about braising the kimchi into a Napoli-style sauce and using that as a base. After [fellow Acme chef] Katie Choi and I talked through the virtues and subtleties of kimchi, and realising that cooking it out kind of muted the umami and punch, we adjusted our idea. We wash the kimchi to lessen its intensity slightly. It's still pork and cabbage - I mean, you can't really go wrong with something as classic as that. It's a good representation of what we do - it's a little bit away from the norm, but really it's still a classic combination. After all, I'm not really that clever." Start this recipe a day ahead to dry the cavolo nero.

You'll need

1 bunch cavolo nero, trimmed, stalks removed (about 2 cups, firmly packed) 150 gm (2/3 cup) kimchi 1 tbsp olive oil 100 gm guanciale, diced (see note) 2 golden shallots, finely chopped 1 garlic clove, crushed 50 ml dry white wine 20 gm butter, diced 50 ml still mineral water, at room temperature 1 tsp lemon juice, or to taste   Maltagliati 4 egg yolks 25 ml lightly beaten egg (about ½ egg) 1½ tsp extra-virgin olive oil 185 gm “00” flour For dusting: semolina

Method

  • 01
  • Preheat oven to 50C or lowest setting and line 2-3 large oven trays with baking paper. Blanch cavolo nero in a large saucepan of boiling water until tender (30 seconds to 1 minute), then drain and squeeze out excess water out in a tea towel. Spread over prepared trays and dry completely in oven (10-12 hours). Set aside to cool, then process in a blender to a fine powder.
  • 02
  • For maltagliati, combine egg yolks, egg and oil with ½ tsp fine salt in an electric mixer fitted with a dough hook. Add flour and mix on low-medium speed until fine crumbs form. Test by squeezing a handful – if dough holds together there’s enough moisture; if it crumbles, mix in a small amount of water, then test again. Turn out onto a bench, bring dough together and knead until smooth. Form into a ball, wrap in plastic wrap, press flat and refrigerate to rest (at least an hour or overnight). Bring dough to room temperature and divide into 4 even pieces. Working with a piece at a time, flatten, then roll through a pasta machine, starting at the widest setting and dusting with flour as necessary. Fold in half and repeat until pasta is smooth and silky, then continue rolling and folding, reducing settings notch by notch, until dough is 2mm thick. Cut into rough 5cm x 10cm triangles with a crinkle cutter and set aside on a tray dusted with semolina.
  • 03
  • Gently wash kimchi under cold water, leaving a little chilli, drain well and pat dry with paper towels. Coarsely chop and set aside.
  • 04
  • Heat olive oil in a large frying pan over low heat. Add guanciale and render slowly, giving it the occasional stir, until golden and crisp (10-12 minutes). Remove with a slotted spoon and set aside.
  • 05
  • Add shallots and garlic to pan and sauté until tender and translucent (4-5 minutes). Stir in kimchi and guanciale, then deglaze pan with wine. Add butter and mineral water, and toss until emulsified into a creamy sauce (15-30 seconds).
  • 06
  • Cook maltagliati in a large saucepan of boiling salted water until al dente (2-3 minutes). Drain, add to sauce and toss to combine. Check seasoning, add lemon juice and serve with dusted with cavolo nero powder.

Note Guanciale, cured pork cheek, is available from specialist Italian butchers.


At A Glance

  • Serves 4 people
GT
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At A Glance

  • Serves 4 people

Drink Suggestion

Acme’s Gavin Wright suggests Damijan Podversic “Kaplja” Bianco 2006, Friuli.

Featured in

Sep 2015

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