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.

Charred rainbow chard with garlic crostini and hummus


Charred chard - it has a certain ring to it, and rainbow chard with its robust leaves and beautifully coloured stems is excellent on the barbecue. We've piled it on garlicky crostini spread with hummus. A crumble of salty feta wouldn't go astray either.

You'll need

4 rainbow chard stems, stalks and leaves separated and left whole 50 ml olive oil ¼ cup each coarsely chopped flat-leaf parsley and dill 1 spring onion, thinly sliced 12 thick slices sourdough bread 1 garlic clove, halved To serve: hummus   Roast chilli dressing 1 tsp dried chilli flakes, or to taste 60 ml extra-virgin olive oil 1½ tbsp white wine vinegar Finely grated rind and juice of ½ lemon, or to taste 1 garlic clove, finely grated

Method

  • 01
  • For roast chilli dressing, dry-roast chilli flakes in a frying pan until darkened (30 seconds). Tip into a jar, add remaining ingredients, season to taste and shake to combine well. Shake well just before using.
  • 02
  • Heat a char-grill pan or barbecue to high heat. Drizzle silverbeet stems and leaves with half the oil and toss to coat well. Grill stems and leaves separately, turning occasionally, until charred (4-5minutes for stems, 2-3 minutes for leaves). When cool enough to handle, thinly slice stems and coarsely chop leaves, transfer to a bowl, add herbs and spring onion, drizzle with dressing and toss to combine.
  • 03
  • Drizzle bread slices with remaining oil, season to taste and char-grill, turning occasionally, until toasted (3-4 minutes). Rub with cut-side of garlic, spread with hummus, pile rainbow chard mixture on top and serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

A full-flavoured Italian white such as fiano.

Featured in

Sep 2015

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