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."

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.

Sommelier of the year 2010: Kjell Ove Almeland, Jackson’s, Perth

Jackson’s has always been the kind of restaurant where minor miracles of the edible kind occurred, but the wine list sometimes felt like a bit of an also-ran in the presence of chef/owner Neal Jackson’s perennially quirky fare.

Enter Kjell Ove Almeland, a flamboyant Norwegian with a patois so chunky you could carve it. (His first name, if you haven’t had the pleasure of hearing it from the man himself, is pronounced “shell-oover”.) Almeland and his partner left Norway in late 2004. “We were ready for a change,” says the former restaurateur. “It was a toss-up between London and Western Australia. The sunshine won.”

After brief stints at Star Anise and Must Winebar, Almeland landed his dream job in 2006, managing Neal Jackson’s acclaimed Highgate fine-diner. “I liked him immediately,” says Jackson. “He’s this big teddy bear of a man, full of ideas and enthusiasm. We work very well together.”

Jackson is the first to admit that Almeland’s loved-up wine list, full of rare finds and aged wines from around the globe, has taken dining at Jackson’s to a whole new level. “With Kjell Ove’s guidance, there’s been a strong renewed focus on the wine side of things. I’m working with wines I’ve never heard of, coming up with food matches for these wonderful, unusual, rare wines. Creatively, it’s very exciting.”

Not that you need to be a moneyed connoisseur to appreciate Almeland’s wine savvy. “One of Kjell Ove’s strengths is his ability to engage with customers at all levels,” says Jackson. “He can pick the folk who want his influence and those that don’t. He’s no dictator.”

Almeland clearly relishes seeking out quirky wines from small producers and says he makes a point of stocking wines with a decent amount of age on them. “I’ve learned it’s not enough to wait for the wine reps to come to you. You have to be willing to ask around, chase a bit, put in some hard work to source the more unusual stuff. I’m up for the challenge.” And Almeland’s own favourite wine style? “Pretty much anything from the Côte-Rôtie. I love that shiraz-viognier thing.”

Jackson’s, 483 Beaufort St, Highgate, WA, (08) 9328 1177

WORDS JANE CORNES PHOTOGRAPHY MICHAEL CHESTNUTT

This article is from the September 2009 issue of Australian Gourmet Traveller.

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