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.

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."

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.

Smoked trout and pickled cauliflower rolls


Begin this recipe three days ahead to pickle the cauliflower.

You'll need

4 long bread rolls (about 19cm long), halved lengthways Melted butter, for brushing 2 cups torn mixed soft herbs, such as basil, dill and flat-leaf parsley ½ thinly sliced Spanish onion Extra-virgin olive oil, to taste Aïoli, to serve 2 whole smoked trout, skin and bones discarded, flesh flaked 150 gm Persian feta, crumbled Pickled cauliflower 1 small cauliflower (about 650 gm), broken into florets 1 fennel bulb, thinly sliced 3 salad onion bulbs, thinly sliced 1 tbsp olive oil 1½ tsp yellow mustard seeds 500 ml (2 cups) apple cider vinegar 140 gm caster sugar 1 tbsp sea salt flakes 80 gm sultanas 1 tsp finely grated ginger 4 small green chillies (optional)

Method

  • 01
  • For pickled cauliflower, blanch cauliflower and fennel until tender but still crisp (1-2 minutes; see cook’s notes p184). Drain, rinse briefly under cold water to cool slightly and shake off excess water. Place in a bowl along with salad onion. Heat oil in a saucepan over medium-high heat, add mustard seeds and stir until seeds pop (10-20 seconds). Add vinegar, sugar, salt and 200ml water and bring to a simmer. Add sultanas, ginger and chillies, then pour mixture over cauliflower. Place in a sterilised jar, seal and store in a cool dark place or refrigerate for 3 days before using. Pickles will keep up to 3 months.
  • 02
  • Brush cut sides of bread halves with butter and fry cut-side down in a large non-stick frying pan until golden and toasted (2-3 minutes).
  • 03
  • Combine herbs, onion and olive oil to taste in a bowl. Spread bases of rolls with aïoli, then top with smoked trout, herb salad and feta. Season to taste, sandwich with tops of bread and serve with cauliflower pickles.

At A Glance

  • Serves 4 - 8 people
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At A Glance

  • Serves 4 - 8 people

Drink Suggestion

Lean, minerally chardonnay.

Featured in

Mar 2016

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