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."

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.

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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

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.

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."

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Goulburn River trout with pumpernickel


"My husband and I enjoyed the Goulburn River trout at A Baker so much, we'd love the recipe, please."
Lucy Cheung, McMahons Point, NSW

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

600 ml white wine vinegar 60 gm caster sugar 1½ tsp each fennel seeds and coriander seeds 3 cardamom pods 3 fresh bay leaves 4 each baby red beetroot, golden beetroot and target beetroot, trimmed (see note) 100 ml olive oil 100 gm pumpernickel, coarsely crumbled 4 fillets Goulburn River trout (about 150gm each, see note) 4 radishes, thinly sliced on a mandolin 2 cups (loosely packed) carrot tops (optional) To serve: dill, fennel fronds and snow-pea tendrils For drizzling: extra-virgin olive oil   Pickled celeriac 150 ml white wine vinegar 2 tbsp sugar Pinch of saffron threads 200 gm celeriac, cut into 2cm cubes

Method

  • 01
  • Divide vinegar, sugar, spices and bay leaves between three small saucepans, add 500ml water to each and bring to the simmer. Cook a beetroot variety in each pan until just tender (35-45 minutes). Cool in liquid, drain, peel and quarter.
  • 02
  • Preheat oven to 240C. For pickled celeriac, combine vinegar, sugar, saffron and 550ml water and bring to the simmer. Add celeriac, bring to the simmer and cook until just tender (10-15 minutes). Cool in the liquid, drain and discard liquid.
  • 03
  • Heat 60ml oil in a frying pan over medium heat. Add pumpernickel and stir occasionally until golden (2-3 minutes). Transfer to a plate lined with absorbent paper and set aside until required.
  • 04
  • Place trout on a baking tray lined with baking paper. Drizzle with remaining olive oil, season to taste and roast until just cooked through (6-7 minutes). Carefully remove skin (discard) and scatter with beetroot, radish, carrot tops (if using), dill, fennel fronds, snow-pea tendrils and pumpernickel crumbs. Drizzle with extra-virgin olive oil and serve.

Note Target beetroot is available from select greengrocers. Goulburn River trout is available from select fishmongers. You can also use rainbow trout.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr 2014

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