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.

Celery heart, charred treviso, and egg salad


"Andrew Davies' celery heart, treviso and egg salad at Osteria Oggi seems so simple, yet is packed with flavour. It'd be great if you could ask for the recipe."
Bryan James, Adelaide, SA

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

6 eggs, at room temperature 1 head (about 180gm) treviso, cut into 6 wedges 10 pale inner celery stalks, thinly sliced 4 long green chillies, very thinly sliced 1 small white onion, thinly sliced 2 lemons, peeled, segmented 1 tsp caster sugar 1 cup each (loosely packed) flat-leaf parsley and coriander 1 cup pale celery leaves 65 gm (1/3 cup) salted capers, rinsed 60 ml (¼ cup) extra-virgin olive oil 80 gm aged parmesan, shaved

Method

  • 01
  • Heat a barbecue to medium-high heat. Cook eggs in a saucepan of simmering water until cooked to your liking (6 minutes for soft-boiled). Drain, refresh in cold water (1 minute), then peel.
  • 02
  • Barbecue treviso wedges, turning occasionally, until lightly grilled (1-2 minutes each side).
  • 03
  • Combine celery, chilli, onion, lemon segments, sugar, salt and pepper to taste in a bowl. Add herbs, celery leaves, capers, olive oil and treviso, and mix well. Arrange salad on a platter, tear eggs in half, add egg, scatter with parmesan, season to taste and serve.

Note Treviso is available from select Italian greengrocers such as Norton St Grocer; substitute regular radicchio. Osteria Oggi uses 18-month-old parmesan.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Mar 2016

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