The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

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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.

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.

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.

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 di pesce


"I have long been searching for a great brodetto or fish stew and now I've found it in Bondi. Would you please request the recipe from A Tavola?"
Frank Cancian, Norwood, SA

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

60 ml (¼ cup) olive oil, plus extra for drizzling 1 fennel bulb, cut into thin wedges 1 garlic clove, thinly sliced 1 each star anise and cinnamon quill 1 tsp fennel seeds Pinch of chilli flakes 200 gm black mussels, scrubbed, bearded 150 gm vongole, soaked in cold water for 15 minutes 100 ml white vermouth 1 litre (4 cups) fish stock 400 gm canned whole peeled tomatoes 1 fresh bay leaf 200 gm skinless fillet each lachet, snapper, ocean trout, cut into 2.5cm pieces 2 scampi, halved lengthways To serve: basil and crusty bread

Method

  • 01
  • Heat oil in a saucepan over medium heat, add fennel, garlic and spices and sauté until garlic starts to colour (2-3 minutes). Increase heat to high, add mussels and vongole and shake pan until they start to open (1-2 minutes). Add vermouth and stir occasionally until all open (3-4 minutes). Remove shellfish and fennel and set aside. Add stock, tomatoes and bay leaf to pan, bring to the simmer, reduce heat to medium-high and simmer until reduced by half and a thin-soup consistency (25-35 minutes). Blend with a stick bender, strain through a sieve into a clean pan.
  • 02
  • Bring soup to the simmer over medium heat, add fish and poach (1-2 minutes). Stir in scampi, mussels, vongole and fennel and cook for 5-7 minutes, then remove from heat, cover and stand for 5 minutes to allow flavours to develop. Season to taste and serve scattered with basil, drizzled with oil and with crusty bread.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2014

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