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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."

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.

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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

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.

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."

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.

Neil Perry: Braised tofu, family-style, with black vinegar


You'll need

2 tbsp vegetable oil 2 braised shiitake mushrooms, sliced (see note) Small handful of pickled mustard greens, sliced (see note) Small handful pickled salted radish, sliced (see note) ½ knob of ginger, peeled and cut into julienne 2 green onions, sliced 2 tbsp Shaoxing wine (see note) 1 tbsp kecap manis 1 tbsp Chinkiang vinegar (see note) 1 tbsp light soy sauce 1 tsp grated palm sugar 250 ml (1 cup) chicken stock 300 gm firm tofu, sliced into 6 pieces ½ Lebanese cucumber, finely sliced 1 tsp Sichuan peppercorns, roasted and ground

Method

  • 01
  • Heat the vegetable oil in a wok until just smoking. Add the mushrooms, mustard greens, radish, ginger and green onions and stirfry until fragrant (1-2 minutes), then deglaze the wok with the Shaoxing. Add the kecap manis, vinegar, soy sauce, palm sugar and stock. Check for balance, then add the tofu and reduce the heat to very low. Cover with a lid and braise for 4-5 minutes. Carefully transfer to a serving bowl, keeping the tofu intact. Top with the cucumber slices and sprinkle with the Sichuan pepper to serve.
Note Neil Perry uses braised shiitake mushrooms – the recipe is in his book or you can substitute with fresh shiitake mushrooms. Pickled mustard greens, pickled salted radish, Shaoxing wine and Chinkiang vinegar are available from Asian supermarkets.

Easy and delicious, the flavours of the pickles make it worth chasing them down. We used to sell loads of this at Wockpool in Sydney. This tofu is firmer than silken and easier to handle in stirfries, although this particular dish is really more like making a sauce and heating the tofu through. I love all the complex flavours here… very satisfying.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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