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

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Fig recipes

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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

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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.

Barramundi Niçoise


"The barramundi at Felix is delicious. I would love to make if the chefs wouldn't mind sharing the recipe."
Stacey Ellis, Chippendale, NSW

REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

You'll need

400 gm kipfler potatoes, scrubbed 1 egg, at room temperature 200 gm green beans, trimmed 4 barramundi fillets (about 180gm each), skin on 50 ml vegetable oil 50 gm butter, coarsely chopped 100 gm semi-dried tomatoes 75 gm piquillo peppers, thinly sliced (see note) 50 gm rocket 2 tbsp each basil and flat-leaf parsley, finely chopped 12 anchovy fillets   Tapenade 100 ml extra-virgin olive oil 100 gm each pitted green olives and pitted black olives such as Kalamata, finely chopped 50 gm salted baby capers, rinsed   Chardonnay vinaigrette 60 ml (¼ cup) extra-virgin olive oil 1 tbsp chardonnay vinegar

Method

  • 01
  • Preheat oven to 200C. Generously cover potato with salted cold water in a saucepan, bring to the boil and cook until tender (12-15 minutes), Drain and set aside to cool. Peel, cut into 1cm-thick rounds and set aside.
  • 02
  • Meanwhile, cook egg in a small saucepan of simmering water until soft-boiled (7 minutes), drain, cool under running cold water, peel, quarter and set aside.
  • 03
  • Blanch beans until bright green (1 minute). Refresh, drain and set aside.
  • 04
  • For tapenade, combine ingredients in a bowl and set aside.
  • 05
  • For chardonnay dressing, whisk ingredients together, season to taste and set aside.
  • 06
  • Season fish to taste. Heat oil in a large ovenproof frying pan over medium-high heat, add fish skin-side down, press lightly with a spatula, and cook until skin is crisp (2-3 minutes). Turn fish, transfer pan to oven and roast until just cooked through (6-8 minutes). Remove from oven, return to medium-high heat, add butter and spoon melted butter over fish until fish is crisp and golden (2-3 minutes). Set aside.
  • 07
  • Combine tomato, peppers, rocket, herbs, potato and beans in a bowl, drizzle with a little dressing and season to taste. Divide tapenade among plates, then top each plate with fish, salad, a quarter of an egg and 3 anchovies. Drizzle with a little more dressing and serve.

Note Piquillo peppers are a sweet red pepper. They're available in tins or jars from select grocers and delicatessens; if they're unavailable, substitute roasted red capsicum.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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Oct 2013

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