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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.

Belon's shima aji with pomelo and avocado


"James Henry's Belon is my new must-visit when in Hong Kong. Would you ask for the shima aji with pomelo and avocado recipe so I can make it back in Australia?"

Jean Danes, Darwin, NT

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

250 gm piece of sashimi-grade kingfish 1 sheet kombu (about 15cm x 20cm), thin enough to wrap around kingfish (see note) 1/8 pomelo, peeled and segmented. 1 ripe avocado, cut into 5mm slices 5 gm (1cm piece) bottarga (see note) 1 tbsp finely chopped chives   Tosazu sauce 5 gm (12cm square) kombu 20 gm (1 cup firmly packed) bonito flakes (katsuobushi; see note) 1½ tsp white soy sauce (see note for gnocchi, at left) 1½ tbsp rice vinegar 1 tsp dark muscovado sugar 2 tsp mirin

Method

  • 01
  • Wrap kingfish in kombu then plastic wrap, and refrigerate for 4 hours to lightly cure.
  • 02
  • For tosazu sauce, bring kombu and 300ml water to just under a simmer in a small saucepan (3-5 minutes), then remove kombu. Add bonito flakes, white soy, vinegar and sugar, bring to the boil, simmer for 2 minutes, then remove from heat. Add mirin, strain through a fine sieve and set aside to cool (15-20 minutes).
  • 03
  • Separate pomelo segments into beads.
  • 04
  • Unwrap fish and thinly slice (about 5mm-thick) with a very sharp knife. Arrange on plates with avocado and dress with 2-3 tsp tosazu sauce, scatter with pomelo beads, bottarga finely grated on a Microplane and chives.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Large thin sheets of kombu are hard to find; use smaller squares if they’re unavailable. Kombu and bonito flakes are available from Japanese grocers and Asian supermarkets. Bottarga, or sea mullet roe, is available from select fishmongers. At Belon Henry uses shima aji (horse mackerel), which isn't readily available in Australia; we've used kingfish here. He also makes a jelly from fish bones.

Featured in

Sep 2016

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