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.

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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

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.

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."

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.

Korean grilled beef sandwich with pajori


A little gochujang - Korean chilli paste - in the mayonnaise goes a long way in this dish. It certainly spices up a simple steak sandwich, and the addition of pajori, a traditional Korean spring onion salad, keeps things fresh. Start this recipe a day ahead to marinate the beef.

You'll need

60 ml (¼ cup) soy sauce ½ small Williams pear, peeled, cored, coarsely chopped 1 tbsp rice wine 2 tsp caster sugar 1 tsp sesame oil 2 garlic cloves, crushed 15 gm ginger, grated 2 sirloin steaks (200gm each) 1 tbsp grapeseed oil 8 thick slices crusty white bread 4-8 baby gem lettuce leaves, to serve 1 Lebanese cucumber, thinly sliced 150 gm kimchi coarsely chopped   Gochujang mayonnaise 200 gm Japanese Kewpie mayonnaise 50 gm gochujang (Korean chilli paste)   Pajori 4 spring onions, ends trimmed, cut into julienne 1 tbsp rice vinegar 1 tsp fish sauce 1 tsp caster sugar 1 tsp sesame oil 1 tsp toasted sesame seeds

Method

  • 01
  • Combine soy sauce, pear, rice wine, sugar, sesame oil, garlic and ginger in a bowl, add steaks, turn to coat and refrigerate overnight to marinate. Brush excess marinade from beef and set aside.
  • 02
  • For gochujang mayonnaise, mix ingredients in a small bowl and set aside until required.
  • 03
  • Preheat oven to 170C. Heat a char-grill or large frying pan over medium-high heat, brush beef with grapeseed oil and cook until medium-rare (3-4 minutes each side). Transfer to oven on an oven tray and turn occasionally until cooked medium (3-4 minutes), then roughly slice.
  • 04
  • For pajori, combine ingredients in a bowl, and set aside.
  • 05
  • To serve, spread gochujang mayonnaise generously over bread, then top half the slices with lettuce, cucumber, kimchi and beef, and season to taste, finish with pajori and sandwich with remaining bread.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Spicy cool-climate syrah.

Featured in

Sep 2014

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