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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.

Are any spring flowers worth eating?

Hugh Wennerbom

Hugh Wennerbom

With all those borage flowers and violets everywhere, it's easy to forget that the artichoke is in some ways the ultimate edible flower.

I like to let the crown flower prickly purple and harvest the tender baby side shoots for cooking. Rosemary also throws a flurry of purple flowers in spring (and again in autumn); they've got a fragrant sweetness that makes them great for dressing charcuterie plates (wild boar terrine and Pino Tomini Foresti's salumi, say).

The wild plums and cherry trees are in full bloom and stand out like fairy floss. I'm determined to make Japanese-style salted cherry blossoms. Like capers, they add a salty earthiness to a dish; better than capers they also add fragrance and colour. Rinsed and fried they're a great garnish for fish and carpaccio. They're also good ground in a mortar and pestle with sea salt to make a funky, flavoured salt.

I'm also mad for the tendrils of peas at this time of year. Dry-fry fresh-picked snow peas, season and lube, then add chopped green garlic and a handful of snow pea shoots, then a splash of white wine to hiss, steam and finish the dish.

+ Got a question for our experts? Email us at askgourmet@bauer-media.com.au. For more advice from our Ask the Experts team, check out our How-To section.

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