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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.

Shane Delia: Guitta Maroun’s mint and yoghurt soup with grilled goat kofta


You'll need

500 ml (2 cups) chicken stock 100 gm carnaroli rice, rinsed ½ onion, finely chopped 10 ml olive oil 20 gm plain flour 800 gm thick Greek-style yoghurt 1 egg yolk 1 tbsp dried mint To serve: thinly sliced mint   Aleppo pepper oil 2 tsp Aleppo pepper (see note) 80 ml (1/3 cup) olive oil   Goat kofta 480 gm goat leg meat (see note) 120 gm lamb fat (see note) 1½ tbsp Aleppo pepper (see note) 3 garlic cloves 1½ tbsp coarsely chopped flat-leaf parsley

Method

  • 01
  • For Aleppo pepper oil, cook ingredients in a small saucepan over medium heat until fragrant (2-4 minutes). Strain through a fine metal sieve and set aside (discard solids).
  • 02
  • For goat kofta, mince goat, fat, pepper and garlic through a mincer or food processor until combined. Transfer to a bowl, add parsley, knead until mixture is pliable and elastic (2-4 minutes). Roll into 6 balls, place on a tray, refrigerate to rest (1 hour). Preheat a char-grill over high heat. Mould each ball onto a metal skewer and grill, turning occasionally, until golden and cooked through (5-10 minutes).
  • 03
  • Meanwhile, combine stock and 1 litre water in a large saucepan and bring to the simmer over medium heat, add rice and cook until tender (8-10 minutes), keep warm.
  • 04
  • Combine onion and oil in a separate saucepan and sauté over medium heat until tender (5-10 minutes).
  • 05
  • Combine flour and 100ml cold water in a bowl, whisk to dissolve, add yoghurt and yolk, mix to combine. Whisk into rice mixture, add dried mint and onion mixture, season to taste and bring to the simmer over medium heat, stirring occasionally until slightly thickened and flour is cooked out (3-4 minutes). Serve drizzled with Aleppo pepper oil to taste, topped with sliced mint and kofta to the side.
Note Aleppo pepper is hot dried Turkish chilli, available from Turkish grocers. If unavailable, substitute roasted chilli flakes, available from Asian grocers. Goat meat and lamb fat are available from select butchers. If goat is unavailable, substitute lamb.

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

“The love and patience that Guitta and Toufic (my in-laws) give to the mint they grow in their backyard wonderland of Lebanese herbs and vegetables, the time they spend hand-picking each mint leaf, laying them out on old bed sheets to dry under the summer sun, inspires me. Then there’s days of bending over buckets, hand-flaking the mint until it becomes a fine, bright-green pungent powder to be used in Toufic’s special za’atar mix and, of course, the nana, or mint, that is the soul of this dish. You cannot do this dish justice with old, grey, tasteless dried mint.”

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Juicy, spicy Yarra Valley shiraz.

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