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.

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.

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.

World's Best Chefs Talks

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

Kimchi and cheese jaffles


"Provenance's kimchi jaffles are fantastic. I'd like to try them at home. Would you ask for the recipe?"
Max Bromwell, Albert Park, Vic

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

8 slices thick white bread 125 gm butter, softened 100 gm each mozzarella and cheddar, grated   Kimchi 2 tsp (10gm) fine sea salt 300 gm Chinese cabbage, cut into 5cm squares 90 gm spring onions (about ¼ bunch), cut into 5cm lengths 12 gm ginger, finely grated 3 small garlic cloves, crushed ¼ carrot, cut into julienne ¼ daikon, peeled and halved lengthways, cut into 5mm slices 2 tsp dried shrimp (see note), coarsely chopped 1½ tbsp mild Korean chilli powder, or to taste (see note) ½ tsp caster sugar 1½ tbsp fish sauce

Method

  • 01
  • For kimchi, place 2 litres water and 1½ tsp salt in a large bowl and stir to dissolve salt. Place cabbage in a 600ml (about 2½-cup) non-reactive container, pour brine over to cover, weight with a plate and set aside at room temperature until starting to ferment (12-36 hours; the liquid will bubble a little and the cabbage will become slightly sour). Drain cabbage, reserving brine, and combine with remaining ingredients and remaining salt in a large bowl. Transfer to a 500ml (2-cup) sterilised jar and pour reserved brine over to cover. Pour some of the remaining brine into a zip-lock bag, seal and place on top of cabbage to keep it submerged. Set aside in a cool place (no more than 20C) to ferment until it tastes to your liking (up to 2 weeks). Remove zip-lock bag, seal jar and refrigerate. Kimchi will keep refrigerated for 3 months.
  • 02
  • Heat a jaffle maker. Butter both sides of bread slices, place half the slices butter-side down on a sheet of baking paper, cover each with a mixture of both cheeses and 2 tbsp kimchi and sandwich with remaining slices. Cook in jaffle maker until cheese has melted and the corners are slightly charred (3-5 minutes). Serve immediately.

Note Korean chilli powder (gochugaru) and dried shrimp are available from Asian grocers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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