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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.

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.

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."

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.

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.

James Hird and Todd Garratt: Salt-crusted snapper with fennel


You'll need

1 snapper (about 2kg), scaled and cleaned 3 garlic cloves 3 fresh bay leaves 8 small baby fennel, trimmings reserved 4 eggwhites 1 kg coarse sea salt 2 tbsp extra-virgin olive oil 3 lemons, halved Pinch fennel pollen, or to taste (optional, see note)

Method

  • 01
  • Preheat oven to 220C. Pat snapper inside and out with absorbent paper to dry, then lay on a large sheet of baking paper. Stuff fish cavity with garlic, bay leaves and fennel trimmings. Enclose fish in baking paper, leaving head and tail protruding.
  • 02
  • Whisk eggwhites in a bowl until soft peaks form, then stir through sea salt. Scatter enough salt mixture over base of a roasting pan or ovenproof platter large enough to fit fish snugly, leaving head and tail portruding. Place wrapped fish on top of salt and cover with remaining salt mixture. Bake until fish is cooked through (25-30 minutes), remove from oven and rest for 10-15 minutes.
  • 03
  • Meanwhile, preheat a char-grill over medium-high heat. Brush fennel with olive oil, then grill, turning occasionally until just tender (10-15 minutes). Transfer to a roasting pan, season to taste and roast until tender and caramelised (10-15 minutes). Add lemons to grill and cook, flesh-side down, until caramelised and juice is warm (3-5 minutes).
  • 04
  • To serve, crack open salt crust, open paper parcel, season fish to taste with fennel pollen and serve immediately with fennel and lemons.
Note Fennel pollen is available from fennelpollen.com and select spice stores.

This recipe is from the August 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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