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."

Rabbit with pearl barley risotto and rosemary jus


You'll need

4 rabbit hind legs, de-boned (see note) 100 gm caul (crepinette), soaked in iced water for at least 20 minutes (see note) 200 gm (1 cup) pearl barley 1.5 litres rabbit or chicken stock (see note) 300 ml red wine 1 sprig rosemary 2 tbsp butter   Stuffing 70 gm (1 cup) fresh breadcrumbs 50 gm (1/3 cup) pine nuts 25 gm pancetta, finely chopped 100 gm baby spinach, blanched, excess water squeezed out, finely chopped 1 egg, lightly beaten 1 tbsp olive oil

Method

  • 01
  • For stuffing, combine all ingredients, except oil, season to taste with sea salt and freshly ground black pepper. Preheat oven to 180C.
  • 02
  • Place rabbit legs smooth-side down on work surface, divide stuffing between legs and roll up tightly to enclose stuffing. Remove caul from water and pat dry with absorbent paper. Wrap each leg tightly in caul, trimming to size. Heat oil in a frying pan over medium heat and cook rabbit, turning, for 5 minutes, until lightly golden. Transfer to a lightly oiled oven tray and roast for 20-25 minutes or until cooked through.
  • 03
  • Combine pearl barley and 1 litre of rabbit stock in a saucepan over medium heat, bring to the boil, reduce heat and simmer for 1 hour or until liquid is absorbed and barley is tender. Season to taste.
  • 04
  • In a separate saucepan, heat red wine, remaining stock and rosemary over medium heat, simmer for 20 minutes or until reduced to 200ml, whisk in butter until well combined and season to taste. To serve, spoon barley onto plates, top with rabbit and drizzle with jus.
Note Rabbit is available from butchers. Ask your butcher to de-bone hind legs and reserve carcasses for stock. For rabbit stock, preheat oven to 220C. Cut carcasses into pieces and roast for 1 hour or until golden. Heat 1 tbsp olive oil in a large heavy-based saucepan over medium heat. Coarsely chop 1 onion, 1 carrot and 1 stalk of celery and sauté for 5 minutes. Add bones, 1 bay leaf, 1 tsp black peppercorns and 4 litres of water. Bring to the boil, reduce heat and simmer for 1 hour. Strain through a fine sieve. Makes 3 litres. Caul is the lining of pig's stomach and is available from select butchers.

"I recently enjoyed a rabbit with pearl barley risotto at Adelaide's Enoteca. Would you please ask chef Peter Kudler for the recipe?''
Lucy Davies, Glenunga, SA

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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