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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.

Salad of roasted pink beetroot


You'll need

  Salad 750 gm washed and trimmed micro target (pink) or baby beetroot (see note) 1 tbsp extra-virgin olive oil 20 red shallots, peeled for roasting rock salt 1 punnet baby watercress, picked borage flowers, beetroot leaves, pea tendrils and violet flowers, to garnish   Truffle honey dressing 1 tbsp Banyuls vinegar (see note) 1 tbsp white truffle-infused honey (see note) 50 ml extra-virgin olive oil

Method

  • 01
  • For truffle honey dressing, combine all ingredients in a small bowl and season to taste.
  • 02
  • Preheat oven to 180C. Combine beetroot and1 tbsp olive oil, season to taste, wrap in parcels of 10 in foil. Combine shallots and1 tbsp dressing, season to taste, wrap in foil. Spread rock salt over the base of oven tray and place foil packages on top. Roast for 20 minutes or until tender when tested with a knife. Cool, then peel beetroot and set aside.
  • 03
  • Drizzle dressing over beetroot and shallots, arrange on a platter with remaining ingredients and serve immediately.
Note Micro target, or pink beetroot, is available from select greengrocers. Banyuls vinegar is available from specialty food stores. Baby watercress, borage and violet flowers, pea tendrils and beetroot leaves are available from select greengrocers. White truffle-infused honey is available from Simon Johnson and specialty food stores.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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