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."

Raw mahi mahi with green papaya, lime and chilli


This is a no-cook dish that's easy to prepare, packed with flavour and ideal for sharing.

You'll need

1 green papaya, shredded on a mandolin 2 tbsp soft light palm sugar, coarsely crushed 2 garlic cloves, coarsely chopped 2 small red chillies, coarsely chopped, or to taste 1 tbsp dried shrimp, soaked in cold water for 20 minutes, drained (see note) 100 gm cherry tomatoes, halved 2½ tbsp fish sauce 2 tbsp lime juice 120 gm snake beans (about ¼ bunch), cut into rough 7cm lengths 300 gm piece sashimi-grade mahi mahi, thinly sliced across the grain To serve: fried shallots and lime wedges

Method

  • 01
  • Place papaya in a bowl of iced water to soak and crisp (20-30 minutes), then drain and refrigerate until required.
  • 02
  • Pound sugar, garlic and chilli to a coarse paste with a large mortar and pestle, add shrimp and pound to combine. Add cherry tomatoes, coarsely crush, then add fish sauce and lime juice, and stir to combine. Add papaya to mortar and pestle, pound and toss to wilt slightly, then stir in beans. Check balance of flavours – it should taste hot, sour, sweet and salty; adjust with extra chilli, lime juice, palm sugar or fish sauce to taste.
  • 03
  • To serve, arrange mahi mahi slices on a serving platter with papaya salad and lime wedges, and scatter with fried shallots.

Note Dried shrimp is available at Asian grocers.


At A Glance

  • Serves 4 - 6 people
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2017 Restaurant Guide

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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Pungent Kiwi sauvignon blanc.

Featured in

Dec 2015

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