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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.

My avgolemono


You'll need

2 chickens (1.8kg each) 1 onion, coarsely chopped 2 celery stalks 4 garlic cloves, crushed 4 parsley stalks 2 thyme sprigs For shallow-frying: olive oil 3 eggs, lightly whisked 3 lemons, juice only 220 gm (1 cup) risoni

Method

  • 01
  • Remove skin from chickens and reserve. Combine chickens, onion, celery, garlic, parsley and thyme in a saucepan large enough to fit both birds. Cover with water (about 3 litres), bring to just below the boil over medium heat, skim scum from surface with a slotted spoon, simmer until stock is well flavoured (3 hours). Strain through a fine sieve, discard solids.
  • 02
  • In a separate saucepan, heat 1cm olive oil to 180C. Coarsely chop reserved chicken skins and fry until crisp and golden (3-5 minutes). Drain on absorbent paper, season to taste, cool then finely chop and set aside.
  • 03
  • Whisk eggs and lemon juice in a bowl. Add a ladleful of hot chicken stock and blend well with a hand-held blender until the mixture is hot, then return it to the saucepan of chicken stock, taking care not to overheat and curdle the eggs.
  • 04
  • Meanwhile, in a separate saucepan, cook risoni in boiling salted water until slightly overcooked (5-10 minutes). Add risoni to soup, check seasoning and adjust if necessary, then ladle into serving bowls and top with chicken crackling.

Avgolemono, Greek egg and lemon soup, is one of the first dishes I learnt to cook so I think of it as a bit like my first love. Tantalisingly pure and seductive, it always leaves you wanting more. This soup is best made with old boiler hens – it’s the only dish I can think of that’s ideal for old Isa Browns. They are savoury birds in the truest sense of the word. You can scatter some Grana Padano on top if you can be bothered.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Glass of refreshing dry prosecco.

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