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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.

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.

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.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

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.

Raspberry and Mint Mojito


You'll need

7 small mint leaves, plus extra to garnish 7 raspberries, plus extra to garnish ½ lime 1 tsp sugar syrup (see note) 40 ml medium-bodied rum, such as Mount Gay To serve: soda water, chilled

Method

  • 01
  • In a tumbler, add mint, raspberries, lime and sugar syrup and muddle gently.
  • 02
  • Fill with crushed ice, add rum and give the whole thing a good stir, lifting the mint up from the bottom and through the drink.
  • 03
  • Top with soda water and garnish with mint and a raspberry.
Note For sugar syrup, combine equal parts sugar and water, bring to the boil, then cool completely and refrigerate for up to a year.

“I used to make this drink by the thousand in a famous Covent Garden rum and tequila bar. The biggest seller in summer, it tastes like a sunny garden party. Always put your mint in first, then the limes and raspberries, then the sugar. With the other ingredients cushioning it, your mint will release its fresh flavour but not get smashed up in the muddling bit.” - Jason Crawley

At A Glance

  • Serves 1 people
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At A Glance

  • Serves 1 people

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