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.

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."

Lamb stuffed with silverbeet and anchovies


Anchovies can do some of their best work behind the scenes, melting into sauces and adding great depth of flavour. This is one such dish, where they bring a silverbeet stuffing to life in a roasted lamb shoulder.

You'll need

850 gm (about 1 bunch) silverbeet, trimmed, stalks reserved 4 garlic cloves, coarsely chopped ¼ cup (loosely packed) oregano 10 large anchovy fillets, coarsely chopped Finely grated rind and juice of 1 lemon 1 lamb leg (about 3.5kg), butterflied 1 tbsp lard 125 ml dry vermouth 250 ml (1 cup) chicken stock   Pomme purée 4 large desiree potatoes (1.2kg), scrubbed and thickly sliced 300 gm butter, coarsely chopped

Method

  • 01
  • Preheat oven to 160C. Blanch silverbeet leaves in a large saucepan of boiling water until just tender (1 minute). Drain, refresh in iced water, drain again, then squeeze excess water from silverbeet, coarsely chop and place in a bowl. Pound garlic and ½ tsp sea salt flakes to a smooth paste forms with a mortar and pestle. Add oregano and anchovies, and pound to a coarse paste forms. Add anchovy mixture to silverbeet along with lemon rind and a good grind of black pepper.
  • 02
  • Open up lamb leg, spread silverbeet mixture on top and roll meat to enclose. Tie at intervals with kitchen string and set aside.
  • 03
  • Heat lard in a roasting pan large enough to fit lamb over medium-high heat. Add lamb, skin-side down, and cook, rolling over onto edges, until browned (3-5 minutes). Turn lamb over, add vermouth and stock, and transfer to oven. Roast until lamb is tender and cooked (2-2½ hours). Set lamb aside to rest (30 minutes). Skim excess fat from the pan juices and add silverbeet stalks to pan, toss to coat in the pan juices and roast until tender (20-30 minutes). Add lemon juice and season to taste.
  • 04
  • Meanwhile, for pomme purée, bring a large saucepan of salted water to the boil, add potato and cook over medium heat until tender (12-16 minutes). Drain and return to saucepan over low heat until all moisture has evaporated. Peel and mash, or pass through a ricer into a clean saucepan. Place saucepan over low heat and gradually stir in butter until it’s all incorporated. Season to taste. Drizzle lamb leg with a little of the pan juices, slice and serve with pomme purée.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Red Corbières.

Featured in

Oct 2014

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