Our Hot 100 issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.
Surf and turf - what's not to love? In this case, it's clams and Chinese sausage, tossed through fresh egg noodles with black beans, garlic chives and plenty of soy sauce. Speedy and tasty.
"Scallops and citrus have a wonderful synergy whether they're raw or cooked," says Saint Peter chef Josh Niland. "This dish was put together at the beginning of summer a few years ago, I had recently seen how to take apart the individual cells of a fresh pomelo and was excited to add this to a dressing along with as many other citrus fruits as I could find. Adding the zest, juice and segments of the fruit it gives you a fantastic balance of sweet, sour and bitter. The white soy sauce adds a wonderful complexity and savouriness to the dressing and a little sugar rounds it out. This dressing can be made with just one or two types of citrus for a similar result, but it's a truly beautiful dish if all the citrus can be found. It's also great served with raw fish - John Dory, black flathead and wild kingfish would all be excellent choices."
"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email firstname.lastname@example.org or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.
Nicolas Poelaert, the French chef who won praise at Brooks and Embrasse restaurants in Melbourne, is now making waves with his choux-pastry smarts in Newcastle.
"The Dolphin Hotel's pasta with mussels and 'nduja is to die for. Would you publish the recipe?" - Marco Ricci, Leichhardt, NSW REQUEST A RECIPE To request a recipe, email email@example.com or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.
"Even if you never make this sandwich, you want to know about this sauce: a beautiful mild, bitter sauce showing the subtler side of walnuts," says Luca chef Isaac McHale. "It's a bit of an Italian classic and it reminds me of the background flavours of parmesan; a tiny bit of cooked garlic, olive oil and a little horseradish tie it all together. It's a great sauce for bollito misto or as an alternative sauce for vitello tonnato, or just something to serve with cold roast pork, lamb or beef the day after a big roast." At Luca, McHale serves these rolls with brined ox tongue; we've used corned beef.
Apricots and coconut are an excellent combination, especially in a cake with a crunchy crumble topping. Using rapadura sugar or coconut sugar gives a beautiful caramel richness to the batter, which is offset by the tang of the apricots.