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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.

La tiella


You'll need

1 kg black mussels, scrubbed 8 Desiree potatoes, sliced 3mm thick lengthways 500 gm cherry tomatoes (2 punnets), halved ½ onion, finely chopped 250 gm finely grated parmesan 400 gm vialone nano rice 80 ml (1/3 cup) extra-virgin olive oil ½ cup coarsely chopped flat-leaf parsley

Method

  • 01
  • Preheat oven to 160C. Place mussels in a saucepan with 100ml water, cover with a lid and cook over high heat, shaking pan occasionally, until mussels just open (3-4 minutes). When cool enough to handle, remove mussels from shells and set aside (keep 6 mussels in their shells, discard remaining shells). Strain cooking liquid through a fine sieve and reserve.
  • 02
  • Arrange one-third of the potato in an even layer in an 8-litre paella pan or wide baking dish. Scatter over half the cherry tomatoes, half the onion and half the mussels, then scatter one-third of the cheese and half the rice evenly on top. Drizzle over half the oil and season liberally to taste. Repeat process, then scatter over mussels in shells and place remaining potato on top, allowing mussels to show. Scatter over remaining parmesan and bake for 5 minutes, then add mussel liquid and 1.5 litres hot water (or enough to cover by 1cm). Increase oven to 180C and bake until rice and potato are tender, liquid is absorbed and tiella is golden (45 minutes-1 hour). Serve hot scattered with parsley.
This recipe is from the May 2010 issue of Australian Gourmet Traveller.

“This dish is called tiella or taieddha or teglia, depending on where you are in Puglia and what dialect is being spoken, and is named after the baking dish it’s served in. Several ingredients, which may include rice and will almost always include potatoes, are carefully layered. Another element will be a vegetable, such as artichokes, zucchini or mushrooms, depending on the season, and the final ingredient is sometimes salt cod or more usually mussels. Some suggest that this is a Pugliese version of paella, derived from the Spanish in the centuries when they occupied Puglia along with much of the Italian south. Spell and call it what you will and put in it what you will (as long as you include potatoes) – this is a dish that is confidently and unashamedly Pugliese.”

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

2007 Cantele Alticelli Fiano.

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