The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

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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."

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.

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.

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."

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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.

Wise guy

“I hate this,” Gordon Ramsay said. “I hate this, I hate this, I hate this, I hate this.” He was about to dip his spoon into the first soufflé Alistair Wise had made for him. Tasmanian-born Wise had just joined Ramsay’s London brigade, and this wasn’t the reaction he was hoping for. But all was not lost. “I hate this,” Ramsay said, “because it’s bloody perfect.” And so began Wise’s brilliant career with Ramsay, the result of a working-holiday whim after three years at Circa, the Prince. “Gordon is as big, if not bigger, in real life,” says the talented young chef of his former boss. “There’s no editing for television. It’s the real deal. But people forget he’s an amazing chef, with three Michelin stars, and he has a really amazing palate.” Later, as pastry chef at Gordon Ramsay at the London in New York, Wise was heaped with praise for his creations even though the restaurant itself drew lukewarm reviews. Wise had worked his way through the ranks of Ramsay’s London kitchens and cites Neil Ferguson and Angela Hartnett as his biggest influences. “They instilled the importance of perfection in produce and execution, and the less-is-more mentality,” he explains. “Angela always said you don’t become a real chef until you know when to stop.” But now he’s back. Back home in Hobart, that is. And ready to use his hard-won skills to open a pastry shop, the likes of which this country, let alone the Apple Isle, has never seen. It’ll be a pâtisserie minus the froufrou connotations, he says. “We want to do all the good stuff: ice-cream, sorbet, ice-cream sandwiches, cupcakes and homemade candy and cookies.” He and pastry chef partner Teena Kearney hope to open by the end of the year and, with any luck, other states will follow. The recipes Wise shares with us are versions of dishes he’s cooked in restaurants, others are dishes he likes to cook for himself – the common link is they’re all things he loves, and they all work. And, yes, that soufflé on our cover is one of them.

WORDS EMMA KNOWLES PHOTOGRAPHY CHRIS CHEN

This article appeared in the September 2008 issue of Australian Gourmet Traveller.

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