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.

World's Best Chefs Talks

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

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.

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."

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.

Rainbow trout and eggplant curry


You'll need

500 ml (2 cups) coconut cream 80 ml (1/3 cup) fish sauce, or to taste 500 ml (2 cups) coconut milk 8 kaffir lime leaves, coarsely crushed 1 (about 1kg) whole rainbow trout 150 gm pea eggplant 12 apple eggplant, quartered To serve: coriander sprigs, Thai basil leaves, thinly sliced long green chillies and steamed rice   Curry paste 2 small red shallots, coarsely chopped 2 coriander roots, scraped and coarsely chopped 2 small green chillies, coarsely chopped 1 clove of garlic, coarsely chopped 1 stalk of lemongrass, coarsely chopped ½ long green chilli, coarsely chopped ½ tbsp coarsely chopped galangal ½ tsp finely chopped fresh turmeric (see note) ½ tsp shrimp paste, roasted ½ tsp each of white peppercorns and coriander seeds

Method

  • 01
  • For curry paste, process ingredients, using a blender or food processor, until finely chopped, adding a little cold water if necessary to make a paste.
  • 02
  • Cook coconut cream in a large heavy-based saucepan or wok (large enough to hold fish) over medium-high heat until ‘cracked’ (1-2 minutes, see note). Add curry paste, cook until colour changes and paste smells cooked (2-3 minutes). Add fish sauce and coconut milk, bring to the boil, then add fish and lime leaves. Reduce heat to medium, cover and cook for 5-7 minutes. Turn fish, add eggplant, cover and cook until fish is cooked through (5-7 minutes). Scatter with herbs and chilli and serve immediately with rice passed separately.
Note Fresh turmeric is available from Asian grocers. If unvailable, substitute ground turmeric. To roast shrimp paste, wrap in foil, place in a frying pan over medium-high heat and cook for 2-3 minutes. Coconut cream has ‘cracked’ when the oil separates and rises to the surface.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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