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."

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.

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.

Liquorice bread


"Would you please beg Yellow to share its recipe for the gorgeous salty liquorice bread?"
Jacqui Warner-Smith, Warners Bay, 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

2 eggs 1 egg yolk 200 gm caster sugar 65 gm dark muscovado sugar ½ tsp ground star anise 150 gm golden syrup 100 ml vegetable oil 80 ml (1/3 cup) beetroot juice (see note) 200 gm (1 1/3 cups) self-raising flour ¼ tsp bicarbonate of soda 3 gm (3 tsp) vegetable ash (see note) To serve: whipped cultured butter (see note) and salt flakes   Liquorice stock 3 star anise 3 gm (1 piece) liquorice root   Liquorice purée 100 gm soft black liquorice, finely sliced

Method

  • 01
  • For liquorice stock, place ingredients and 500ml water in a saucepan, bring to the boil and continue to boil until mixture has reduced to about 150ml (10-12 minutes). Strain through a fine sieve into a container and set aside.
  • 02
  • For liquorice purée, place liquorice and 75ml of water in a saucepan over very low heat and stir, adding a little more water if necessary, until liquorice dissolves (8-10 minutes). Transfer to a blender and purée until smooth, then pass through a fine sieve and set aside.
  • 03
  • For liquorice bread, preheat oven to 180C. Butter an 8cm x 30cm loaf pan and line with baking paper. Place eggs, yolk, sugars and ground star anise in an electric mixer and whisk until pale. Add golden syrup, vegetable oil, liquorice purée and liquorice stock and whisk to combine. Add beetroot juice, then sift in flour, bicarbonate of soda, ash and ¼ tsp salt and continue whisking until combined. Spoon the mixture into prepared tin and bake until risen and cooked through (50 minutes to 1 hour). Cool completely in tin.
  • 04
  • Remove bread from tin, trim sides, cut in half lengthways and each half into thirds crossways. Heat a non-stick frying pan over medium-high heat and fry each portion until slightly crisp on each side (2-3 minutes). Serve with whipped cultured butter and salt flakes.

Note You'll need to juice 1 large beetroot (about 200gm) for this recipe (or buy it from your local juice shop). Vegetable ash is available online from cheesemaking supply shops such as Cheesemaking.com.au. Yellow makes its own cultured butter, but Pepe Saya's, available from select delicatessens and specialist food stores, is an excellent substitute. Liquorice root is available from Asian grocers and online at Herbies.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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Aug 2015

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