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."

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.

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.

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.

Sicilian calamari salad


You'll need

80 ml (1/3 cup) extra-virgin olive oil 1 Spanish onion, thinly sliced 3 tsp raw sugar 50 ml red wine vinegar 60 gm raisins ¼ loaf ciabatta, crusts removed 3 cloves garlic, thinly sliced 1 kg calamari, cleaned, heads thinly sliced and tentacles reserved 3 vine-ripened tomatoes, cut into 2cm pieces 2 tbsp salted baby capers, soaked and drained ½ cup pine nuts, toasted 1 cup coarsely chopped flat-leaf parsley

Method

  • 01
  • Heat 2 tbsp oil in a frying pan, add onion and cook over low-medium heat, stirring frequently, for 15 minutes or until softened. Sprinkle with sugar, add vinegar and raisins and simmer for 1 minute until reduced by half. Remove from heat and set aside until required.
  • 02
  • Preheat oven to 180C. Coarsely tear bread and combine in a large bowl with 2 tsp olive oil and season to taste with sea salt and freshly ground black pepper. Spread bread over an oven tray and cook for 10 minutes or until golden, then cool.
  • 03
  • Heat remaining olive oil in a large frying pan, add garlic and sauté for 2 minutes, add calamari and reserved tentacles and cook over high heat for 3 minutes or until just cooked. Season to taste.

Short-order ideas
For a prawn, pea and bean salad, blanch podded peas, snowpeas and baby beans in a saucepan of salted boiling water, drain and refresh in iced water, then drain again. Peel cooked prawns and combine with peas and beans, picked mint leaves and thinly sliced green onion. Whisk together, lemon juice, finely chopped preserved lemon rind, Dijon mustard and extra-virgin olive oil until well combined, pour over salad and toss to combine.


For a blue-eye trevalla and chervil salad, poach fish gently in a mixture of salted water, lemon wedges, chopped onion and black peppercorns until just cooked. Cool, then flake fish and combine with shaved red onion, chervil leaves, rinsed salted capers and quartered soft boiled eggs. Season to taste and serve drizzled with extra-virgin olive oil and lemon juice.


Seafood salads
The flavours and textures of seafood meld seamlessly with most salad ingredients, allowing prawns to be swapped for scallops or lobster to be substituted for crab. Citrus, as you would expect, makes the perfect partner for seafood, whether segmented and incorporated into the salad or squeezed into the dressing. Thai cooks even use the leaves of kaffir lime to give their salads an extra citrus dimension.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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