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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."

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.

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.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

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."

Stéphane Reynaud: Rôti de saumon aux crevettes (Roast salmon with prawns)


You'll need

1 side of salmon, skinned and pin-boned (about 1kg) 2 golden shallots, chopped 1 bunch flat-leaf parsley, coarsely chopped 100 ml pouring cream 1 tsp aniseed 1 egg 150 gm small prawns, shelled 50 ml pastis 50 gm butter, coarsely chopped 2 garlic cloves, finely chopped 6 extra-large prawns

Method

  • 01
  • Cut the salmon into three pieces. Put the two fleshier pieces aside and dice the tail end into small cubes.
  • 02
  • Preheat oven to 180C. Process the diced salmon, shallot, half the parsley, cream, aniseed and egg in a food processor until smooth, then season to taste.
  • 03
  • Combine the salmon mixture and the small prawns in a bowl.
  • 04
  • Rub the middle of the remaining two pieces of salmon with the pastis. Make 1cm cuts in the salmon and spread with the salmon-prawn filling. Close up like a book and tie together with string.
  • 05
  • Heat the butter in a large flameproof roasting pan. Add the garlic and then the salmon parcel and brown on all sides over medium heat. Bake in the oven for 7 minutes, then remove and add the prawns and bake for a further 7 minutes or until just cooked. Scatter over the rest of the parsley before serving.
Note Reprinted from Rôtis ($49.95, hbk) by Stéphane Reynaud. Copyright © 2009. Published by Murdoch Books. Reynaud's recipes have been reproduced with minor Gourmet Traveller style changes.

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

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Fragrant, anise-scented Provençal white.

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