The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

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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.

World's Best Chefs Talks

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

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.

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."

Lemongrass pork banh mi


You'll need

3 garlic cloves, coarsely chopped 2 small red chillies, thinly sliced 2 lemongrass stalks, white part only, thinly sliced 60 ml (¼ cup) fish sauce 40 gm grated light palm sugar 800 gm piece of skinless pork neck, cut lengthways into 6cm-thick pieces For drizzling: vegetable oil 8 fluffy white rolls, halved 200 gm good-quality pâté To serve: Vietnamese mint, coriander and baby cos leaves   Pickled carrot 100 ml rice vinegar 50 gm caster sugar 1 tbsp fish sauce ½ small red chilli, finely chopped 1 garlic clove, finely chopped 1 carrot, cut into julienne 1 red shallot, thinly sliced   Lime and chilli mayonnaise 2 egg yolks 1 garlic clove, finely chopped 1 small red chilli, finely chopped, or to taste 2 tbsp rice vinegar 350 ml olive oil Finely grated rind and juice of 2 limes, or to taste

Method

  • 01
  • Pound garlic, chilli and lemongrass to a coarse paste in a mortar and pestle, transfer to a large bowl, add fish sauce and sugar, and stir to dissolve sugar. Add pork, turn to coat, cover and refrigerate, turning in marinade occasionally, until well-flavoured (overnight).
  • 02
  • Meanwhile, for pickled carrot, stir vinegar, sugar, fish sauce, chilli and garlic in a saucepan over medium-high heat until sugar dissolves, then bring to the boil. Add carrot and shallot, transfer to a non-reactive container and refrigerate overnight.
  • 03
  • Meanwhile, for lime and chilli mayonnaise, process yolks, garlic, chilli and vinegar in a food processor to combine, then with motor running, gradually add oil in a thin steady stream until thick and incorporated. Stir in lime rind and juice, season to taste and refrigerate until required.
  • 04
  • Preheat a barbecue or char-grill pan to medium-high heat. Drain pork (reserve marinade), drizzle with a little oil and barbecue, turning occasionally and basting with marinade, until browned and just cooked through (20-25 minutes). Transfer to a tray and rest for 10 minutes, then thickly slice across the grain.
  • 05
  • To serve, spread roll bases with pâté, top with sliced pork, pickled carrot, herbs and lettuce. Spread roll tops with lime and chilli mayonnaise, sandwich and serve.
This recipe is from the January 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Perfumed pilsner-style lager.

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