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.

Minty potato and pea salad


Mint, peas and potato are a never-fail combination. Serve this salad alongside barbecued fish or chicken for a perfect summer meal.

You'll need

1.2 kg kipfler potatoes, scrubbed 60 ml (¼ cup) white wine vinegar 2 golden shallots, finely diced 1 garlic clove, finely chopped Juice and finely grated rind of 1 lemon 200 gm frozen peas 100 gm sugarsnap peas, trimmed 1 cup (loosely packed) pea tendrils (see note) 1 cup coarsely torn mint 50 ml extra-virgin olive oil 50 ml buttermilk

Method

  • 01
  • Combine potatoes and enough cold water to cover generously in a large saucepan, bring to the boil over medium-high heat and cook until tender when pierced with a skewer or sharp knife (30-40 minutes). Drain, set aside to cool, then peel, halve and transfer to a large bowl. Add vinegar, shallot, garlic and lemon juice and rind, season to taste, toss to combine and set aside to cool to room temperature (30 minutes, or overnight for an even deeper flavour).
  • 02
  • Blanch peas until just tender (1 minute), drain, refresh and drain again. Blanch sugarsnap peas until bright green and just tender (1-2 minutes), drain, refresh, and drain again, then halve lengthways.
  • 03
  • Add peas, sugarsnap peas, pea tendrils and mint to potato mixture, drizzle oil and buttermilk over, toss to combine, season to taste and serve.

Note Pea tendrils are available from select greengrocers.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

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Jan 2014

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