As the sun lingers a little longer and temperatures rise, it’s time to transition away from winter’s richer dishes. Whether it’s slow-cooked lamb on the barbecue, towering cakes that were made for entertaining or midweek stir-fries that pack a punch, here are the top 20 recipes you looked to for inspiration in 2016.
David Thompson’s chicken with red curry and holy basil
David Thompson’s chicken with red curry and holy basil
“Chop the bird into pieces – on the bone is even better,” says Long Chim and Nahm chef David Thompson. “Legs and wings are the best cuts to use. Fry and brown the chicken well before adding the paste – it will give the dish a more rounded flavour and an attractive colour. The red curry paste is the only curry paste I would cook in a wok. I like to sneak a little pork fat into the mix for a richer curry.”
Salted caramel layer cake
There’s a lot going on in this cake – layers of brown sugar cake, salted caramel, cream cheese frosting and brown sugar crumb for texture. It all adds up to salty-sweet deliciousness, which is well worth every step. To make things easier, the caramel, crumb and frosting can all be made several days ahead.
Chocolate brioche
This chocolate brioche is perfect for an Easter brunch – the dough proves overnight so it’s ready in the morning to be rolled, baked and eaten warm.
Lawyers, Guns & Money’s pork ja jiang mian noodles
Lawyers, Guns & Money’s pork ja jiang mian noodles
Melbourne restaurant Lawyers, Guns and Money may be closed, but their (surprisingly easy to make) pork ja-jiang mian noodles live on.
Flourless chocolate, hazelnut and buttermilk cake
Flourless chocolate, hazelnut and buttermilk cake
Every great baker needs a great flourless chocolate cake recipe. Here’s the one we swear by.
Angie Hongs’ Pho
Sydney restaurateur and doyenne of Vietnamese cooking Angie Hong shares the secrets to making the deeply comforting classic noodle soup.
Chicken stir-fried with holy basil and chilli
Chicken stir-fried with holy basil and chilli
This quick and easy Thai stir-fry packs a spicy punch. Use fresh chilli – it will make all the difference.
Paul Carmichael’s Bajan roast pork
Paul Carmichael’s Bajan roast pork
Achieve the ultimate crackling on your Christmas day pork with a Caribbean twist. Momofuku Seiobo chef Paul Carmichael’s zesty Bajan roast pork recipe is bound to have you coming back for more.
12-hour barbecue beef brisket
“Texas is world-renowned for barbecuing a mean brisket, the flat and fatty slab of meat, cut from the cow’s lower chest,” says Stone. “Cooking a simply seasoned brisket low and slow on a smoker (or kettle barbecue when barbecuing at home), gradually rendering the gummy white fat while simultaneously infusing smoky flavour into the meat, is a labour of love. Although time-consuming, briskets are not difficult to cook. And while you’ll note that this one takes a whopping 12 hours to cook, don’t be alarmed if your brisket needs another hour or so – this timing is an approximation, and greatly depends on the size of your brisket and heat of your barbecue.” The brisket can also be cooked in an oven (see note).
Persian red lentil soup with tahini, beetroot and fried mint
Persian red lentil soup with tahini, beetroot and fried mint
Lentil soup may not sound like the sexiest of dishes, but rest assured, it’s a heart-warmer. We’ve added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture – the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.
Chipotle-spiced chicken with Mexican green rice
Chipotle-spiced chicken with Mexican green rice
A fast and Mexican-inspired recipe, ideal for a midweek dinner or spicy fiesta.
Rich chocolate mousse cake
Topped with shimmering gold leaf, this rich chocolate mousse cake takes dessert to a whole new level.
Lemon curd crumble
A curd, cake and crumble all in one – with a lemon curd on the bottom and a thin, spongy layer of cake on top. A sprinkling of citrusy crumble over the cake provides a little crunch.
Shrini Parwana’s masala carrot cake
Shrini Parwana’s masala carrot cake
Shirni Parwana shares its recipe for a carrot cake with garam masala spice, topped with cardamom and lime cream cheese icing.
Restaurant Hubert’s crème caramel
Restaurant Hubert’s crème caramel
Restaurant Hubert’s chef Daniel Pepperell calls the crème caramel “the best dessert of all time.”
David Thompson’s grilled pork skewers
David Thompson’s grilled pork skewers
A street food favourite, these grilled pork skewers by chef David Thompson pack a huge amount of flavour. Make them the star of your next barbecue.
Spiced potato and pea fritters with sweet and sour chutney
Spiced potato and pea fritters with sweet and sour chutney
Vada pav, popular roadside snacks in India, are potato fritters served burger-style in a white roll; we’ve wrapped ours in roti. Don’t be shy with the condiments; add a dollop of thick natural yoghurt if you’d like to tone down the heat.
Chocolate truffle layer cake
With layers of chocolate truffle mousse and dripping with chocolate glaze, this indulgent dessert is a showstopping masterpiece.
12-hour Indian spiced lamb shoulder with saffron pilaf
12-hour Indian spiced lamb shoulder with saffron pilaf
As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.
Soy pork and ginger meatballs with hoisin greens and rice
Soy pork and ginger meatballs with hoisin greens and rice
The meatballs are roasted in a hot oven to save time, then served with Asian greens and steamed rice for a quick meal.
