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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.

Guy Grossi: Arancini di riso al zafferano (Saffron arancini)


You'll need

50 ml olive oil 60 gm butter, coarsely chopped 1 small onion, finely chopped Pinch of saffron, or to taste 400 gm arborio rice 1 litre (4 cups) chicken stock 80 gm parmesan, finely grated For deep-frying: olive oil 200 gm buffalo mozzarella, torn into 1cm pieces 200 gm (1 1/3 cups) plain flour, for dusting 5 eggs, beaten, for coating 200 gm panko crumbs, for coating (see note)

Method

  • 01
  • Heat olive oil and half the butter in a saucepan over medium heat, add onion and saffron and sauté until onion is translucent (10 minutes). Add rice and sauté until toasted (1-2 minutes). Add stock, cover with a lid, reduce heat to low and stir occasionally until rice is al dente (15-20 minutes). Add parmesan and remaining butter, season to taste and stir until butter melts. Pour onto a tray and refrigerate until chilled (1 hour).
  • 02
  • Preheat oil in a deep-fryer or deep saucepan to 170C. Roll golf ball-sized pieces of rice mixture with your hands. Push a hole in the base, fill with a piece of mozzarella and roll again to enclose cheese. Roll in flour, then beaten egg, then panko crumbs, shaking off excess. Deep-fry in batches, turning occasionally, until golden (3-4 minutes; be careful as hot oil will spit). Drain on absorbent paper, season with sea salt and serve warm.
Note Panko, or Japanese breadcrumbs, are available from Japanese grocers. If unavailable, substitute dried breadcrumbs.

This recipe is from the March 2011 issue of Australian Gourmet Traveller.

"I've given you a risotto recipe here to make fresh for the arancini, but these little fried treats are also a wonderful way to use up leftover risotto. Arancini can be made in a variety of sizes, so they can be used as an antipasto or cicchetti or larger as a full course."

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

A Prosecco from Valdobbiadene or Conegliano.

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