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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.

Coorong mullet escabeche


You'll need

25 ml olive oil 1 garlic clove, thinly sliced 100 gm (about 1 bunch) Dutch carrots, thinly sliced diagonally 1 celery stalk, peeled, thinly sliced diagonally ¼ small fennel bulb, peeled, shaved on a mandolin ½ red birds-eye chilli, thinly sliced 75 ml cabernet sauvignon vinegar 2½ tsp caster sugar 1¼ tbsp sweet smoked paprika Pinch of saffron threads Finely grated rind and juice of 1½ navel oranges (165ml juice) 75 ml dry white wine 250 ml (1 cup) fish or chicken stock small Spanish onions, thinly sliced 50 gm pitted black manzanillo olives 75 gm podded broad beans (about 300gm unpodded), blanched and peeled 1½ tbsp extra-virgin olive oil, plus extra for brushing ½ cup (loosely packed) basil leaves 3 coorong or red mullet fillets (about 80gm each), pin-boned, halved

Method

  • 01
  • Heat olive oil in a wide saucepan over low heat, add garlic and stir until aromatic (1-2 minutes), then add carrot, celery, fennel and chilli and stir occasionally until soft (5-7 minutes). Add vinegar, sugar, paprika and saffron, stir to combine and season to taste with sea salt. Add rind, juice, wine and stock, bring to the boil over medium heat, then simmer over low heat until vegetables are very tender (10-15 minutes). Add onion, olives and broad beans, remove from heat and set aside to cool. Drain (reserve 125ml liquid), then combine vegetables with extra-virgin olive oil, basil and reserved liquid.
  • 02
  • Preheat a grill to high. Lightly season mullet, brush skin side with olive oil and place skin-side down on an oil-greased baking tray. Grill until just cooked through (2-3 minutes) and serve immediately with vegetable mixture.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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