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.

Restaurant Hubert's red butter lettuce with caper and anchovy vinaigrette


"This is a really clean, crisp and refreshing salad with a punchy vinaigrette and soft herbs," says Pepperell.

You'll need

1 large (or 2 small) red butter lettuce, washed Tarragon, chervil sprigs and finely chopped chives, to serve   Caper and anchovy dressing 20 gm salted capers 2 anchovy fillets, mashed 2 golden shallots, finely diced ½ garlic clove, finely grated on a Microplane 1 tsp lemon rind 1 tbsp red wine vinegar 80 ml (1/3 cup) extra-virgin olive oil

Method

  • 01
  • For caper and anchovy dressing, rinse capers and soak in cold water for 15 minutes. Drain well, then chop and transfer to a bowl with anchovies, golden shallots, garlic and lemon rind. Whisk in vinegar, then olive oil.
  • 02
  • To serve, halve large lettuce through the core (keep smaller lettuces in one piece), keeping lettuce intact and transfer to a plate. Open up the leaves and dress with the vinaigrette. Sprinkle herbs and black pepper over the top.

At A Glance

  • Serves 4 people
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2017 Restaurant Guide

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At A Glance

  • Serves 4 people

Drink Suggestion

2014 François Cotat “Caillottes” Sancerre, Loire Valley.

Featured in

April 2016

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