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."

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.

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.

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.

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.

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.

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."

Crisp pork hock with roasted almond and chilli salad


You'll need

500 gm boneless pork hocks For deep frying: vegetable oil 20 gm (1 tbsp) mixed baby herbs (see note) 15 gm flaked almonds, roasted 1 kaffir lime leaf, thinly sliced 1 tsp sesame oil To serve: steamed jasmine rice   Masterstock 1 stick celery, coarsely chopped 1 carrot, coarsely chopped 2 red shallots, coarsely chopped 1 large red chilli, coarsely chopped 2 garlic, coarsely chopped 20 gm galangal, coarsely chopped ½ stick lemon grass, coarsely chopped 2 kaffir lime leaves 2 star anise 1 cinnamon quill 1 piece orange peel, removed with a vegetable peeler, pith removed 150 gm palm sugar, finely grated 75 ml Shaoxing wine 50 ml soy sauce 1½ litres (5 cups) chicken stock   Chilli plum sauce 1 large red chilli, finely chopped 4 (320 gm) blood plums or other red skinned plums, stones removed and coarsley chopped 500 gm palm sugar, finely grated 250 ml (1 cup) white vinegar

Method

  • 01
  • For masterstock, combine all ingredients in a large pot over medium heat, bring to the boil, reduce heat and simmer for 20 minutes.
  • 02
  • Strain masterstock into a clean saucepan, discard solids, add pork hock and return to the boil. Reduce heat and cook, basting occasionally, for 1½ hours or until pork is tender. Remove from stock and place on an oven tray, cover with plastic wrap, place another tray on top and weigh down with food cans. Refrigerate overnight.
  • 03
  • For chilli plum sauce, combine all ingredients and 1 tsp sea salt in a saucepan and bring to the boil over medium heat. Reduce heat to low and simmer for 45 minutes or until sauce has thickened, adding more water if mixture gets too thick. Spoon into a hot sterilised jar and seal, keeps up to 3 months. Makes 1½ cups.
  • 04
  • Cut pork into 1.5cm cubes. Heat vegetable oil in a large saucepan or deep fryer to 180C and deep-fry pork for 3 minutes or until crisp. Drain on absorbent paper.
  • 05
  • Heat 100 ml chilli plum sauce in a wok over medium heat, add pork and toss. Spoon onto a serving plate. Combine herbs and almonds in a bowl, drizzle with sesame oil, season to taste with sea salt and arrange on top of pork hock. Serve with rice to the side.
Note Baby herbs are available from select greengrocers.

"I was so excited when Nu's opened in my neighbourhood. I can't get enough of the crisp pork hock, and I'd love if it he could share the recipe.''
Alex Cameron, McMahons Point, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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