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."

Tomato and pancetta roast chicken with green olives


You'll need

6 chicken Marylands, jointed ¾ tsp dried chilli flakes 100 ml olive oil 1 Spanish onion, cut into thin wedges 4 oxheart tomatoes, thickly sliced 450 gm mixed cherry tomatoes ¼ cup (firmly packed) each basil and oregano, plus extra to serve 2 tbsp thyme leaves 125 ml dry white wine 1 head of garlic, halved horizontally 6 medium slices round pancetta 120 gm large green olives

Method

  • 01
  • Preheat oven to 180C. Combine chicken in a bowl with chilli flakes, 2 tbsp olive oil, 1 tsp sea salt and ½ tsp freshly ground black pepper and stir to combine well, then set aside.
  • 02
  • Heat 2 tbsp olive oil over medium-high heat in a shallow casserole large enough to hold chicken pieces in a single layer, add onion and cook, stirring occasionally, until browned (4-5 minutes). Remove from heat, add half the oxheart tomatoes and half the cherry tomatoes, spreading over onion, then place chicken pieces on top. Scatter with remaining tomatoes, basil, oregano and thyme and season to taste. Drizzle with wine and remaining olive oil, tuck in garlic, season to taste and roast uncovered until chicken browns and tomato is pulpy (1¼-1½ hours).
  • 03
  • Place pancetta on top of chicken and roast until crisp (2-3 minutes), then coarsely crumble pancetta and stir into chicken mixture along with olives. Serve hot or at room temperature, scattered with extra herbs.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Snappy, savoury young sangiovese.

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