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.

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.

Pappardelle with braised rabbit, marjoram and hazelnuts


"Tipo 00's pappardelle is addictive - can you share the secret recipe?"
Helen Marshall, 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

1 rabbit (about 1.5kg), jointed (see note) 50 gm (1/3 cup) plain flour 100 ml olive oil 1 large onion, finely chopped 250 ml dry white wine 2 garlic cloves, finely chopped 1 small fresh bay leaf 4 marjoram sprigs 1.5 litres (6 cups) chicken stock 75 gm finely grated parmesan 100 gm roasted hazelnuts, coarsely crushed 50 gm butter, diced For drizzling: hazelnut oil   Pasta dough 250 gm (1 cup) “00” flour 250 gm durum wheat semolina (see note) 220 gm eggs (about 4 eggs)

Method

  • 01
  • Preheat oven to 140C. Heat a large flameproof casserole over medium-high heat. Season rabbit and dust with flour, shaking off excess. Add oil to pan, and brown rabbit in batches (3-4 minutes). Set aside. Reduce heat to medium, add onion to pan and sauté until translucent (4-5 minutes). Add wine, garlic, bay leaf and half the marjoram, increase heat to high and reduce wine by half (2-3 minutes). Add stock, bring to a simmer, season to taste and return rabbit to pan. Cover and braise in oven until meat is almost falling off the bone (1½-1¾ hours). Remove lid and stand to cool slightly (30 minutes).
  • 02
  • Meanwhile, for pasta dough, mix ingredients in an electric mixer fitted with a dough hook on low speed until dough comes together (4-5 minutes). Turn out onto a bench, knead into a ball (dough will be quite dry), then divide in 2, wrap in plastic wrap and refrigerate for 1 hour to rest.
  • 03
  • Flatten a piece of dough at a time and roll through a pasta machine, starting at widest setting, rolling and folding until smooth, then continue, reducing settings notch by notch, until pasta is 2mm thick. Dust with flour, cut into 2cm-wide, 25cm-long strips and hang to dry for 1 hour.
  • 04
  • Pass rabbit sauce through a fine sieve into a frying pan and reduce over high heat to 300ml (15-20 minutes). Shred meat and add to sauce.
  • 05
  • Cook pasta in a large saucepan of boiling well-salted water until al dente (2-3 minutes). Drain, add to sauce with parmesan, hazelnuts, butter and remaining marjoram, and toss over medium heat until sauce coats pasta. Serve drizzled with hazelnut oil and scattered with parmesan.

Note You may need to order a rabbit from your butcher; ask them to joint it into 8 pieces. Durum wheat semolina is available from Italian delis, or online from Bellata Gold.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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Sep 2015

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