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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.

Tomato, fried wheat and goat’s curd salad


You'll need

250 gm cherry tomatoes (about 1 punnet) 650 ml olive oil 55 gm (¼ cup) organic wheat (see note) 250 gm mixed baby tomatoes (such as orange grape and yellow grape) 500 gm mixed tomatoes (such as truss, Roma, zebra, green and yellow) 1 basil stalk For drizzling: aged balsamic vinegar 120 gm (½ cup) goat’s curd 1 cup (loosely packed) mixed baby herbs and edible flowers   Sumac salt 1 tbsp sea salt ½ tsp sumac ¼ tsp ground fennel Finely grated rind of ½ lemon

Method

  • 01
  • For sumac salt, combine ingredients in a bowl, season to taste with freshly ground pepper and set aside.
  • 02
  • Preheat oven to 100C or lowest setting. Halve three-quarters of the cherry tomatoes, place cut-side up on an oven tray, drizzle with 2 tbsp olive oil, season with a little sumac salt. Roast until semi-dried (3-4 hours), set aside.
  • 03
  • Meanwhile, place wheat in a saucepan, cover generously with cold water and bring to the boil over medium-high heat. Reduce heat to medium and simmer until tender (35-40 minutes). Drain, refresh under cold running water, then drain well and set aside.
  • 04
  • Meanwhile, score bases of half the remaining tomatoes with a small sharp knife, blanch until skins split (30 seconds), refresh and peel (reserve half the skins). Combine peeled tomato in a saucepan with basil and 500ml oil, cook over very low heat until confited (15-20 minutes), remove with a slotted spoon and set aside (discard oil).
  • 05
  • Heat 40ml oil in a large frying pan over medium-high heat, add wheat, stir occasionally until crisp (4-5 minutes), remove from pan with a slotted spoon and set aside.
  • 06
  • Wipe pan clean with absorbent paper, add 60ml oil and reserved tomato skins and stir occasionally over medium-high heat until crisp and translucent (1-2 minutes). Drain skins on absorbent paper and set aside.
  • 07
  • Cut remaining fresh tomatoes into slices, wedges or dice, combine in a bowl with remaining oil, season to taste with balsamic vinegar and sumac salt. Spread goat’s curd on serving plates, layer with roast tomatoes, confit tomatoes and fresh tomato mixture, scatter over fried wheat and fried tomato skins, scatter with baby herbs and flowers and serve.
Note Organic wheat is available from health-food shops.

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

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2009 The Yard Pedestal Semillon Sauvignon Blanc from Margaret River.

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