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.

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.

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.

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.

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.

Brodetto


You'll need

75 gm fregola (see note) 2 tbsp olive oil 4 anchovy fillets 1 onion, finely diced 1 fennel bulb, finely diced 1 carrot, finely diced 1 celery stalk, finely diced 1 garlic clove, finely chopped 6 basil leaves, plus extra to serve ½ bunch thyme leaves 1 tbsp tomato paste ½ tsp each dried chilli flakes and fennel seeds 200 ml vermouth 12 black mussels, scrubbed 12 green tiger prawns, peeled (heads and shells reserved), intestinal tract removed, tail intact 6 Balmain bug tails, peeled (heads and shells reserved) To serve: extra-virgin olive oil   Prawn stock ½ tbsp olive oil ½ onion, coarsely chopped ½ carrot, coarsely chopped ½ celery stalk, coarsely chopped ½ tbsp tomato paste 50 ml brandy Pinch saffron threads

Method

  • 01
  • For prawn stock, preheat oven to 190C. Place prawn shells and bug shells in a large roasting pan, roast until brown (15-20 mins). Meanwhile, heat oil in a large saucepan over medium heat, add vegetables, stir frequently until brown (3-5 minutes), add tomato paste, stir frequently until thick (2 mins). Add roasted shells, deglaze with brandy, add enough water to cover shells by 1cm (about 2 litres), bring to boil. Reduce heat to low, cook until infused (30 mins). Strain through a fine sieve (discard solids), season to taste, add saffron, set aside.
  • 02
  • Cook fregola in a saucepan of boiling salted water, stirring occasionally until tender (8-10 mins). Drain, refresh and set aside.
  • 03
  • Meanwhile, heat oil in a large saucepan over medium heat, add anchovies, stir occasionally to break down (2-3 mins). Add vegetables, garlic and herbs, stir occasionally until soft (5-7 mins). Add tomato paste and spices, stir often until thick (2-3 mins). Deglaze with vermouth, reduce liquid by half (2-3 mins), add prawn stock, bring to the boil, reduce heat to low and simmer until vegetables are tender (15-20 mins). Add seafood, cook until pink and just cooked through (3-4 mins). Stir through fregola, divide among bowls, scatter with extra basil leaves, drizzle with olive oil, season to taste and serve immediately.
Note Fregola is a Sardinian pasta made from coarse semolina. It is available from David Jones and select delicatessens.

“I love the seafood-based broth Tobias Gush makes at Chianti Classico in Adelaide. Could you publish the recipe so I can make it myself?”
Kylie Menzel, North Adelaide, 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 6 people
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At A Glance

  • Serves 6 people

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