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.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

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."

Sausage, fennel and radicchio conchiglie


You'll need

60 ml (¼ cup) olive oil 2 fennel bulbs, thinly sliced 1 onion, thinly sliced 2 tsp fennel seeds 3 pork and fennel sausages, skins removed (see note) 250 ml red wine 250 ml (1 cup) tomato passata 3 very ripe Roma tomatoes, coarsely chopped ½ radicchio, leaves coarsely torn 1 cup coarsely chopped flat-leaf parsley, plus extra to serve 2 tbsp aged red wine vinegar, or to taste 400 gm dried conchiglie

Method

  • 01
  • Heat oil in a wide saucepan over medium-high heat, add fennel bulbs, onion and fennel seeds and sauté until tender and fragrant (6-7 minutes). Add sausage, breaking up into large pieces with the back of a wooden spoon, and sauté until browned (4-5 minutes). Add wine, tomato passata and tomato, season to taste and cook until tomato breaks down and sauce thickens (2-3 minutes). Add radicchio, cook until wilted (2-3 minutes), add parsley and vinegar, season to taste and keep warm.
  • 02
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes). Drain, reserving 60ml cooking water. Return pasta and reserved cooking water to pan. Add sausage mixture, stir to coat well, season to taste and serve hot, scattered with extra parsley.

Note It's essential to use good-quality sausages. If pork and fennel sausages are unavailable, substitute any other kind of sausage.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2010

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