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."

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.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

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.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Lebanese-style snapper


"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

You'll need

3 onions, 2 sliced into rings, 1 finely chopped 110 ml olive oil 1 garlic clove, crushed 6 silverbeet leaves, stalks diced, leaves torn 1½ tsp sumac 4 baby snapper fillets (about 180gm each), skin on and pin-boned To serve: coriander, flat-leaf parsley and thinly sliced Spanish onion dressed with a lemon vinaigrette To serve: currants and toasted pine nuts   Tahini dressing 2 tbsp tahini (unhulled or hulled, to your taste) Juice of 1 lemon 2 tbsp olive oil 1 garlic clove, crushed

Method

  • 01
  • Sauté onion rings in a large saucepan with 2½ tbsp oil over medium-high heat until evenly caramelised (10-12 minutes).
  • 02
  • Heat 1 tbsp olive oil in a frying pan over medium heat, add onion and garlic and sauté until softened without colouring (3-4 minutes). Add silverbeet stalks, sauté until starting to soften (2-3 minutes), then add leaves and cook until wilted (1-2 minutes). Remove from heat, add ½ tsp sumac and season to taste. Keep warm.
  • 03
  • For tahini dressing, whisk ingredients and 60ml water in a bowl. Season to taste.
  • 04
  • Heat 2 non-stick frying pans over high heat (or work in batches). Add 1 tbsp oil to each. Season snapper with salt and place 2 fillets skin-side down in each pan, shaking to prevent sticking. Press fillets down for 30 seconds to keep flat and cook until golden brown (2-3 minutes), then turn and fry until just warmed through (1-2 minutes).
  • 05
  • To serve, spoon silverbeet onto plates, place fish on top, put an even layer of caramelised onion on top, then herb salad, scatter with currants, pine nuts and remaining sumac, and spoon on a little tahini dressing.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2015 Domaine Simha “Sanskrit” Gamay Noir, Tasmania.

Featured in

Feb 2016

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