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."

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.

Orange and almond cake with Campari sorbet


It's no secret that GT staffers are partial to a Negroni or two and the flavours translate perfectly to a dessert. A hint of bitter chocolate may depart from tradition, but it's a winner in our book. The Campari oranges are a final flourish, but if it's a bridge too far, opt for shop-bought glacé orange slices instead. Begin this recipe a day ahead to freeze the sorbet.

You'll need

2 oranges 3 eggs 100 gm butter, melted and cooled 100 ml buttermilk 200 gm (1½ cups) plain flour 175 gm (1½ cups) almond meal 240 gm caster sugar 1½ tsp baking powder 150 gm dark chocolate (55% cocoa solids), finely chopped 250 gm mascarpone, plus extra to serve   Campari sorbet 330 gm (1½ cups) caster sugar 200 ml Campari 200 ml soda water 100 ml freshly squeezed orange juice 75 ml red vermouth 30 ml gin Juice of 1 lemon   Campari glacé oranges 330 gm (1½ cups) caster sugar 50 ml Campari 2 oranges, thinly sliced

Method

  • 01
  • For Campari sorbet, stir sugar and 300ml water in a saucepan over medium-high heat until sugar dissolves, then add Campari and bring to the boil. Cook for 1 minute, then refrigerate to chill (30 mins). Add remaining ingredients, stir to combine and churn in an ice-cream machine. Transfer to a container and freeze overnight or until required. Makes about 800ml.
  • 02
  • For Campari glacé oranges, stir caster sugar, Campari and 750ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the simmer. Add orange slices, weight with a plate and simmer gently until oranges slices are tender and translucent (4-5 hours). Remove from heat and set aside in syrup until required. You can also make the glacé oranges a day or two in advance.
  • 03
  • Preheat oven to 180C. Place whole oranges in a saucepan with enough cold water to cover generously, bring to the boil and cook for 20 minutes. Drain and repeat twice more (oranges should be very tender). Drain well, coarsely chop (discard seeds), then purée in a food processor and transfer to a large bowl. Add eggs, melted butter and buttermilk, and stir to combine, then add flour, almond meal, sugar and baking powder, and combine well. Spoon mixture into two 11cm x 23cm rectangular cake tins buttered and lined with baking paper, and bake, swapping tins halfway through to cook evenly, until golden and centres spring back when lightly pressed (35-40 minutes). Cool slightly in tins, then turn out onto wire racks and cool completely. Trim edges and set aside.
  • 04
  • Melt chocolate in a bowl over a saucepan of simmering water, stirring occasionally, until smooth (2-3 minutes). Transfer to a bowl, add mascarpone and whisk until firm peaks form, then cool until spreadable (2-3 minutes).
  • 05
  • Spread chocolate cream over one cake, then spread with extra mascarpone, reserving some for the top. Place second cake on top, spread remaining mascarpone over, top with cooled glacé orange slices, drizzle with syrup and serve with Campari sorbet on the side.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

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Nov 2013

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