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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."

Lamb rack with confit shoulder and sheep’s curd and potato purée


You'll need

6 double lamb cutlets, French trimmed (see note) 60 ml (¼ cup) olive oil   Lamb confit 500 gm boned lamb shoulder, trimmed 10 garlic cloves 10 thyme sprigs, plus 2 tbsp thyme leaves 10 juniper berries 2 rosemary sprigs 100 gm coarse sea salt 2 litres (8 cups) duck fat ½ cup coarsely chopped flat-leaf parsley 5 golden shallots, coarsely chopped 5 roast garlic cloves (see note) 50 gm salted capers, rinsed, drained and coarsely chopped To serve: blanched green beans   Green olive vinaigrette 70 ml extra-virgin olive oil 5 saffron threads 40 ml cabernet sauvignon vinegar 1 tbsp lamb or chicken stock 2 golden shallots, finely chopped 20 large green mammoth olives, pitted, finely chopped 2 anchovy fillets, finely chopped   Sheep’s curd and potato purée 4 large Sebago potatoes (about 1kg), quartered 150 gm cold butter, finely chopped 150 gm sheep’s curd (see note) 50 ml warm milk

Method

  • 01
  • For lamb confit, place lamb in a non-reactive dish, pound garlic, thyme sprigs, juniper berries, rosemary and salt in a mortar and pestle until coarsely ground, rub over lamb, wrap with plastic wrap and refrigerate until lightly cured (3 hours).
  • 02
  • Preheat oven to 130C. Scrape salt from lamb, rinse, fit snugly in a deep roasting pan, cover with duck fat and cook until meat falls from bone (3-4 hours). Remove lamb from fat (reserve 1 tbsp fat), cool, coarsely shred with fork and place in a bowl. Add parsley, thyme leaves, shallots, garlic, capers and reserved duck fat, stir to combine and season to taste. Lay four sheets of plastic wrap on top of each other on a work surface. Place lamb mixture on top, wrap tightly, twisting ends, to form a sausage. Refrigerate until firm (2-3 hours).
  • 03
  • Meanwhile, for green olive vinaigrette, combine oil and saffron in a saucepan over medium heat until warm (20-30 seconds), remove from heat and stand until infused (2 hours). Add remaining ingredients, whisk to combine and season to taste.
  • 04
  • For sheep’s curd and potato purée, increase oven to 150C. Cook potato in boiling salted water until soft (20-25 minutes), drain, mash until smooth. Working quickly, add half the butter, then return to a clean pan over low heat and whisk in sheep’s curd, milk and remaining butter until well combined (if it starts to separate, remove from heat and add more milk). Season to taste, set aside and keep warm.
  • 05
  • Season lamb cutlets generously. Heat 40ml olive oil in an ovenproof frying pan, cook cutlets fat-side down over medium-high heat until golden (5-7 minutes), then cook until brown (1-2 minutes each side). Transfer to oven and roast until cooked to your liking (5-7 minutes for medium rare). Cover with foil and keep warm.
  • 06
  • Meanwhile, slice confit into six 3cm rounds. Heat remaining oil in an ovenproof frying pan, add confit, turn once until brown (1 minute each side). Roast in oven until heated through (2-3 minutes). Arrange confit, cutlets and purée on plates, drizzle with vinaigrette and serve with green beans.
Note To roast garlic, preheat oven to 180C. Wrap garlic head in foil and bake until soft (20-30 minutes), then squeeze cloves from skins. Sheep’s curd is available from select delicatessens. Double lamb cutlets are available from select butchers. You may need to order in advance.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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