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."

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."

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.

Roast flounder, broccolini, almonds, capers, beurre noisette


"The roast flounder with brown butter at Temporada in Canberra is a brilliant dish to share. Would you print the recipe?"
Andy Wills, Mudgee, 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

50 gm flaked almonds 2 bunches broccolini 250 gm salted butter, coarsely chopped 2 whole yellow-belly flounder (600gm-800gm each), skinned, with head and fins removed 5 gm (1 tsp) baby capers 40 gm flat-leaf parsley, coarsely chopped, plus extra to serve Juice of 1 lemon

Method

  • 01
  • Preheat oven to 200C. Spread almonds on an oven tray and roast, stirring occasionally, until golden (5-6 minutes). Set aside.
  • 02
  • Blanch broccolini in boiling, salted water for 2 minutes, then drain and set aside.
  • 03
  • Heat 100gm butter in a large frying pan over high heat, place 1 flounder in pan and fry for 6 minutes on each side, adding extra butter to baste. Once butter has turned brown (4-6 minutes), remove flounder and place on a large baking tray lined with baking paper, and pour butter over. Cook second flounder in frying pan with 100gm butter and, when butter has browned, place on baking tray with other fish, add toasted almonds, capers, parsley and lemon juice, season to taste. Roast until fish is cooked through (5-7 minutes).
  • 04
  • Meanwhile, roast broccolini on a separate baking tray with remaining butter until tender (6-8 minutes), and season to taste.
  • 05
  • To serve, top flounder with broccolini, pour over brown butter and pan juices, scatter with extra parsley and serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

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