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.

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."

Japanese cabbage salad


This slaw would make an ideal match for barbecued calamari or a thinly sliced rare-cooked wagyu steak. Chinese cabbage has a more delicate leaf than other cabbages and should be dressed just before serving, but you can have everything else ready to go beforehand.

You'll need

200 gm podded edamame 1 kg Chinese cabbage (about ¾ small head), thinly sliced 6 spring onions, thinly sliced 3 tsp sushi vinegar (see note) 1 tsp finely grated ginger 1 tbsp toasted sesame seeds To garnish: baby shiso leaves   Yuzu mayonnaise 60 ml yuzu juice (see note) 3 egg yolks 300 ml olive oil

Method

  • 01
  • For yuzu mayonnaise, blend yuzu juice and egg yolks in a food processor then, with the motor running, gradually add oil in a thin steady stream until it’s all incorporated and a thick mayonnaise forms. Season to taste and set aside.
  • 02
  • Blanch edamame (1 minute) and refresh under cold running water. Combine cabbage in a bowl with spring onion, vinegar, ginger and a large pinch of sea salt flakes, add mayonnaise and toss to coat, then transfer to a serving dish and top with edamame, sesame seeds and shiso leaves and serve.

Note Sushi vinegar and yuzu juice are available from Japanese grocers and Asian supermarkets. If yuzu is unavailable, substitute a mixture of two parts lemon juice to one part orange juice.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2015

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