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.

Turmeric chicken with lemon pickle and almonds


When you don't want to roast a whole chicken, Marylands are a great option; their high fat content makes them great for roasting. Start this recipe two weeks ahead to pickle the lemons.

You'll need

4 chicken Marylands (about 350gm each) 60 ml (1/4 cup) grapeseed oil 1 white onion, cut into wedges 4 red birdseye chillies, halved 1 garlic clove, crushed ½ tsp ground turmeric ½ tsp nigella seeds 3 sprigs fresh curry leaves, torn 60 gm natural almonds, coarsely chopped Juice of 1 lime Steamed basmati rice and yoghurt (optional), to serve   Lemon pickle 1 lemon 1 tbsp grapeseed oil ¼ tsp fenugreek seeds Pinch of brown mustard seeds Pinch of chilli powder

Method

  • 01
  • For lemon pickle, wash lemon and place in a heatproof bowl, cover with boiling water to clean skin, then drain. Rinse, cut into thin wedges, place in a bowl with 2 tbsp salt, squeeze lightly and toss to combine. Transfer wedges to a sterilised jar that holds them snugly, pressing down to compact them. Warm oil and spices in a small saucepan over low heat until fragrant and mustard seeds start to pop, pour into jars, seal and store in a cool dark place, turning occasionally, for 2 weeks.
  • 02
  • Preheat oven to 230C. Place chicken and remaining ingredients except lime juice in a bowl, toss to combine, season to taste, then transfer to a roasting pan that holds chicken snugly. Push spices and almonds around chicken pieces, drizzle with lime juice and roast until golden brown and cooked through (about 50 minutes). Serve with lemon pickle, yoghurt and steamed rice.

At A Glance

  • Serves 4 people
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Recipe collections

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2017 Restaurant Guide

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At A Glance

  • Serves 4 people

Drink Suggestion

Aromatic, textural blend of gewürztraminer and riesling.

Featured in

May 2016

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