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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.

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.

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.

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."

Porchetta


You'll need

1 suckling pig (about 9kg), boned and left in one piece (see note) 1½ tbsp olive oil   Fennel and herb stuffing 200 gm coarse breadcrumbs from day-old bread (about ½ loaf) 60 gm (¾ cup) finely grated parmesan 125 ml (½ cup) milk, warmed 60 ml (¼ cup) extra-virgin olive oil ¼ cup finely chopped flat-leaf parsley 1 egg, lightly beaten 1 egg, lightly beaten 2 tbsp fennel seeds, crushed with a mortar and pestle 2 tbsp finely chopped rosemary 2 tbsp olive oil 1 garlic clove, finely chopped   Iceberg and fennel salad 1 fennel bulb, thinly sliced ½ iceberg lettuce, torn 1 radicchio, thinly sliced 150 gm ricotta salata (see note) Juice of ½ lemon, or to taste 2 tbsp olive oil

Method

  • 01
  • For fennel and herb stuffing, combine all ingredients in a bowl and season to taste. Set aside.
  • 02
  • Preheat oven to 200C fan-forced (see note). Lay pork skin-side down on a large chopping board with shoulder and leg ends either side of you and belly directly in front. Trim 5cm off belly sides and discard. Remove legs and forequarters, trim skin from legs and forequarters and discard. Cut leg and forequarter meat into large flat pieces and place over butterflied pork to cover middle section with an even layer of meat. Season to taste, spoon stuffing lengthways along centre. Tuck longest sides in towards stuffing and roll away from you into a log, so that cut side is underneath. Tie at even intervals securely with kitchen string and place on a wire rack in a roasting pan. Season skin liberally with sea salt, rub with oil and roast until skin starts to crackle (25-30 minutes). Reduce oven to 180C fan-forced and cook until porchetta is just cooked through and internal temperature reaches 76C on a meat thermometer (2¼-2½ hours). Set aside to rest for 15 minutes.
  • 03
  • Meanwhile, for iceberg and fennel salad, combine all ingredients in a bowl and season to taste. Serve with thickly sliced porchetta.
Note Suckling pig will need to be ordered in advance. If you’re boning it yourself, factor in at least 30 minutes more prep time, otherwise ask your butcher to do it for you, leaving it in one whole piece. Ricotta salata is a firm cheese made from salted ricotta, available from Italian and select delicatessens. If your oven is not fan-forced, increase temperature according to manufacturer’s instructions.

To make this lavish dish, you’ll need to find a butcher who sells suckling pig and is also willing to bone it for you. But the wonderful thing about roasting what becomes a very large fragrant roll of sweet, delicate-flavoured pork is there is hardly any fat and the skin becomes paper-thin crackling. It’s also easy to carve and can be eaten hot, warm, cold or over the next few days in sandwiches. Having said that, this recipe can also be applied to a loin of mature pork – I recommend the shoulder and always buy from very good, preferably Italian butchers who understand that pork must be female for the best flavour.

At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

Drink Suggestion

Nebbiolo or pinot noir such as Kiltynane Estate Pinot Noir from the Yarra Valley.

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