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.

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.

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."

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.

World's Best Chefs Talks

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

Beef tartare with baharat spice, hummus and lemon sauce


"Make sure you buy the beef on the day you intend to make this dish - it must be impeccably fresh and really good quality," says Hafner. "The Middle Eastern flavours here are inspired by Yotam Ottolenghi's book Jerusalem, which I'm loving at the moment." Baharat is an Arabic spice blend of mainly pepper, cumin, coriander, clove, cardamom, cinnamon and nutmeg.

You'll need

250 gm beef eye fillet, finely chopped by hand 1/3 tsp ground allspice ½ tsp each ground cinnamon and finely ground white pepper 10 fine gratings of nutmeg ½ Spanish onion, finely chopped ½ red birdseye chilli, finely chopped 2 tbsp extra-virgin olive oil 1 cup (loosely packed) flat-leaf parsley, torn ½ cup (loosely packed) mint leaves, torn Juice of 1 lemon, or to taste 1 tsp white vinegar, or to taste 1 tsp sumac, or to taste 200 gm hummus To serve: toasted pine nuts and crusty baguette or toasted pita bread

Method

  • 01
  • Mix beef, spices and 1 tsp sea salt flakes in a bowl and refrigerate for flavours to combine (15 minutes). Add onion, chilli and olive oil, and check seasoning, adding more salt if necessary.
  • 02
  • Just before serving, mix parsley, mint, lemon juice, vinegar, sumac and a pinch of salt in a bowl.
  • 03
  • Spread hummus on a platter or two, top with beef mixture, pressing to form a neat shape, then top with parsley mixture and pine nuts and serve with crusty baguette or warm toasted pita bread.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Coedo Kyara India Pale Ale.

Featured in

Aug 2015

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