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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.

Chianina burger with Chianti ketchup


You'll need

4 Chianina striploin steaks (about 200gm each), finely chopped (see note) 2 golden shallots, finely chopped For deep-frying: vegetable oil 4 Desiree potatoes, cut into matchsticks   Milk panini 10 gm dried yeast 250 gm “00” flour, sieved 20 gm caster sugar 95 ml milk, at room temperature 50 gm softened butter For brushing: eggwash 2 tsp sesame seeds   Chianti ketchup 500 ml tomato passata 200 ml red wine vinegar 200 gm caster sugar 150 ml Chianti, or another medium-bodied red wine

Method

  • 01
  • For milk panini, combine yeast, 50gm flour and 60ml lukewarm water in the bowl of an electric mixer fitted with a dough hook, set aside until foamy (8-10 minutes). Add remaining flour, sugar, milk and 1 tsp fine sea salt, stir to combine, then, with mixer on medium speed, add butter a little at a time until incorporated and dough is smooth and elastic. Cover with plastic wrap and set aside until doubled in size (50 minutes-1 hour).
  • 02
  • Meanwhile, for Chianti ketchup, combine ingredients in a saucepan over low-medium heat and bring to a simmer, stirring occasionally, until thick and rich (45 minutes-1 hour).
  • 03
  • Preheat oven to 180C. Divide dough into 4 pieces, shape into ovals, place on baking trays lined with baking paper and set aside until doubled in size (45 minutes-1 hour). Brush with eggwash, scatter with sesame seeds, bake until golden and cooked through (20-25 minutes). Cool on a wire rack, halve horizontally and set aside.
  • 04
  • Meanwhile, combine beef and shallot in a bowl, season to taste, then shape into 4 even-sized patties. Set aside until required.
  • 05
  • Preheat oil in a deep-fryer or deep-sided frying pan to 120C. Fry potato in batches until just cooked through (2-3 minutes). Drain well, set aside to cool completely. Increase deep-fryer to 180C.
  • 06
  • Heat a large frying pan over high heat, add patties and cook, turning once, until cooked to your liking (3-4 minutes each side for medium-rare). Set aside to rest, keep warm.
  • 07
  • Deep-fry chips until golden and crisp (4-6 minutes), season to taste with sea salt and serve with patties, Chianti ketchup and panini.
Note Chianina beef is available from Isola Chianina Beef. If unavailable, substitute Angus beef.

This recipe is from the May 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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