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."

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.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

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."

Crab omelette with foie gras butter


You'll need

6 eggs 2 tbsp pouring cream 2 tsp finely chopped chives 10 gm unsalted butter 100 gm spanner crab meat or Alaskan king crab meat   Foie gras butter 100 gm salted butter, at room temperature 100 gm foie gras, at room temperature

Method

  • 01
  • For foie gras butter, beat butter in an electric mixer until pale (2-3 minutes), beat in foie gras until smooth, then season to taste. Spoon onto a piece of plastic wrap, roll into a 4cm-diameter cylinder and refrigerate until firm (1 hour). Slice into 1cm-thick rounds and refrigerate until required.
  • 02
  • Preheat oven to 200C or preheat grill to high heat. Whisk eggs, cream and chives in a bowl to combine and season to taste. Heat half the butter in a 20cm-diameter frying pan over medium heat until butter foams, add half the egg mixture and cook, pulling mixture from sides of pan into centre with a spatula, until egg is almost set (2-3 minutes). Remove from heat, scatter with half the crab, place a round of foie gras butter in the centre and place in oven or under grill until butter begins to melt (10 seconds). Transfer to a plate and keep warm. Repeat with remaining ingredients (remaining foie gras butter can be frozen for 2 months for another use), and serve hot.
This recipe is from the May 2013 issue of Australian Gourmet Traveller.

“This is probably the most decadent item on our menu,” says Young. “Crabmeat and foie gras make great friends. Try to buy the best crabmeat you can afford – you don’t need much and it will be worth it.”

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Drink Suggestion

2011 Domaine La Gemière Sancerre “Cuvée Initiale”, Loire Valley, France.

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