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.

Lobster in coconut broth with Indian aromatics


You'll need

2 tbsp coriander seeds 1 tsp black peppercorns ¼ tsp fenugreek seeds 60 ml (¼ cup) coconut oil 10 fresh curry leaves 5 garlic cloves, thinly sliced 4 large golden shallots, sliced 3 small green chillies, or to taste, finely chopped 1½ tsp finely grated ginger ½ tsp ground turmeric 700 ml homemade coconut milk (see note) Juice of 1 lime 1.5 kg uncooked lobster tails, peeled, thickly sliced ½ cup finely grated mature coconut flesh, to serve (see note) To serve: coriander sprigs, lime wedges, julienned spring onion (optional) and steamed rice

Method

  • 01
  • Dry-roast coriander, peppercorns and fenugreek until fragrant (1 minute), then finely grind in a mortar and pestle.
  • 02
  • Heat coconut oil in a wok, add curry leaves, garlic and shallot and stir until just golden (5-10 minutes). Add chilli, ginger, turmeric and ground spices and stir until fragrant (20-30 seconds), add 200ml coconut milk and lime juice and bring to the boil. Reduce heat to low-medium and simmer until well flavoured (5 minutes). Add lobster and cook until opaque (3-5 minutes), then add remaining coconut milk and cook until lobster is just cooked through (3-5 minutes). Serve scattered with coconut flesh, coriander and spring onion, with steamed rice, lime wedges and extra coconut flesh to the side.

Note To make coconut milk, Thai food authority David Thompson suggests processing the flesh in a food processor or blender until finely chopped. Gradually add 350ml hot (not boiling) water for every coconut and process to combine, then transfer to a bowl and work with your hands to extract as much flavour as possible (3-5 minutes). Strain the liquid through a muslin-lined sieve into a bowl and squeeze to extract all liquid (discard solids). One coconut processed with 350ml water yields about 350ml coconut milk. If a recipe calls for slightly more coconut milk than you've made, you can top it up with water. It can be used as full-fat milk or the coconut cream can be separated from it.

Mature coconuts are sold with the outer shell and outer husk removed; the inner husk is brown and hairy. They contain a small amount of liquid and a crunchy white flesh used for making coconut milk and cream. Mature coconuts are available from supermarkets and Asian grocers. To open a mature coconut, pierce two of the eyes (we used a screwdriver) and drain the liquid. Tap firmly around the circumference with the back of a large knife, rotating the coconut with each tap until the shell cracks open. If the coconut smells fermented or the flesh isn't pure white, it's a bad nut.


This lovely creamy, aromatic soup also goes happily with prawns or chicken. You will need 2 mature coconuts to make the coconut milk for this recipe.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Exotically perfumed,full-bodied viognier.

Featured in

Jan 2011

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