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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.

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.

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."

World's Best Chefs Talks

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

David Thompson: Pineapple and dried prawns with kanom jin noodles (Kanom jin sao nahm)


You'll need

1 cup coconut cream Good pinch of salt 600 gm fresh kanom jin noodles or 500gm dried kanom jin noodles 2 cups finely chopped pineapple 1 cup shredded young ginger 1 cup shredded green mango, from about 1 small green mango 2-3 tbsp sliced garlic (young, new-season garlic is best) ½ cup coarsely ground dried prawns 5 or so bird’s eye chillies (scuds), chopped (more or less, to taste) Dash of fish sauce   Dressing 1 cup white sugar 1 tsp salt 4 tbsp fish sauce 5-6 bird’s eye chillies (scuds), pounded or finely sliced Squeeze of lime juice

Method

  • 01
  • First make the dressing by simmering the sugar with 1 cup of water, the salt, fish sauce and scuds for a few minutes until slightly reduced. Remove from the heat and add the lime juice. As it cools, the dressing will thicken a little. It should taste quite sweet and salty and just a little tart and spicy. Allow to cool completely.
  • 02
  • Simmer the coconut cream with a good pinch of salt until slightly thickened but not separated. Put to the side to cool.
  • 03
  • To serve, wrap each skein of noodles around the fingertips to form a scroll and place in a bowl, allowing two skeins per person. Top with the pineapple, ginger, green mango and sliced garlic. Spoon over the dressing and sprinkle with the ground dried prawns and chillies. Drizzle over a dash of fish sauce.
  • 04
  • To finish, spoon over the simmered coconut cream.
Note This recipe is from Thai Street Food by David Thompson, published by Penguin Lantern ($100, hbk), and appeared in the November 2009 issue of Australian Gourmet Traveller. The specialty ingredients used in these recipes are available from Asian supermarkets and Asian greengrocers. David Thompson's recipes are reproduced here without Gourmet Traveller style changes.

"This is a clean, refreshing dish that was originally devised about 150 years ago, to be offered to monks in the hot season. However, it is now served in markets throughout Thailand year-round, especially during hot weather. It is particularly popular where pineapples are grown, around Phetchaburi and a little further south. All the ingredients are served at room temperature and a spoonful of each item - as much or as little as desired - is sprinkled over the noodles. Some stalls offer variations such as tart, green hog apples (makrok) or sour cucumbers (madan) in place of the green mango, according to the season and the region. Some fancy cooks will even add some sour snakeskin pears (salak). I have come across old recipes that propose pomelo too, but I have never seen this on the streets."

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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