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.

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."

Trumpeter and braised cabbage en papillote with mushrooms


You'll need

4 trumpeter fillets (180gm each) 100 gm butter, coarsely chopped 200 gm chestnut mushrooms 2 tbsp finely chopped flat-leaf parsley 1 garlic clove, crushed To serve: lemon wedges (optional)   Braised cabbage ½ large Savoy cabbage, ribs removed, leaves coarsely chopped 300 ml dry white wine 60 gm butter, coarsely chopped 6 golden shallots, thinly sliced 2 tbsp white wine vinegar 1 tsp coarsely crushed coriander seeds

Method

  • 01
  • Preheat oven to 200C. For braised cabbage, combine cabbage and wine in a bowl and set aside to soften, turning occasionally (1 hour). Heat butter in a large saucepan over medium heat, add shallot and cook until very tender (5-10 minutes). Add cabbage mixture, vinegar and coriander seeds, season to taste, cover and stir occasionally until cabbage is very tender (20-30 minutes). Set aside.
  • 02
  • Cut four large squares of baking paper. Divide cabbage among squares, then top each with a trumpeter fillet. Dot each fillet with 10gm butter and season to taste. Gather edges of baking paper together to form a pouch and tie each parcel firmly with kitchen string to enclose fish. Place on an oven tray and bake until fish is just cooked through (10-12 minutes).
  • 03
  • Meanwhile, heat remaining butter in a frying pan over high heat until foaming, add mushrooms and stir until golden (3-5 minutes). Add parsley and garlic, stir to combine, season to taste, then remove from heat. Divide parcels among plates, remove string, open paper, top with mushroom mixture and serve hot with lemon wedges.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.

Cooking "en papillote" means cooking in paper, and it's a wonderful way to cook fish - all the flavours are captured inside the bag and the fish steams in its own juices. Chestnut mushrooms add a lovely earthy tone to this dish.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Rich and full-bodied pinot gris from Alsace or Geelong.

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