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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."

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.

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.

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."

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.

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.

Capunata and sautéed preserved pine mushrooms with crostini


You'll need

140 ml olive oil 1 onion, finely chopped 2 inner white celery stalks, stems cut into 1cm dice, leaves torn 1 firm William pear, cored and diced 2 tbsp white wine vinegar 1 tsp caster sugar ½ tsp ground cinnamon 2 eggplant, cut into 2cm dice 2 vine-ripened tomatoes, scored, blanched, peeled, seeded, cut into 1cm dice 30 gm salted baby capers, rinsed and drained 100 gm pitted Sicilian green olives To serve: crostini   Mushrooms with basil and ricotta salata 700 ml white wine vinegar 1 lemon, halved 4 garlic cloves, finely chopped 1 fresh bay leaf 500 gm field or pine mushrooms 2 tbsp olive oil To serve: torn basil and finely grated ricotta salata (see note)

Method

  • 01
  • Heat 2 tbsp olive oil in a large saucepan over medium heat. Add onion and celery (reserve leaves), stir occasionally until tender (4-5 minutes). Add pear, stir occasionally until tender but still holding shape (3-4 minutes). Add vinegar, sugar and cinnamon, stir until sugar dissolves, season and set aside.
  • 02
  • Heat 50ml olive oil in a large saucepan over medium-high heat, add half the eggplant, cook until golden (6-8 minutes), add to celery mixture and set aside. Repeat with remaining oil and eggplant. Add tomato to pan and cook until tender (4-5 minutes). Add capers and olives, then add to eggplant and celery mixture. Season to taste, adjust vinegar and sugar to taste and cool to room temperature. Capunata will keep refrigerated for 5 days. Bring to room temperature to serve.
  • 03
  • For mushrooms with basil and ricotta salata, bring vinegar, lemon, garlic, bay leaf and 3 litres water to the boil, then reduce heat to low and season to taste. Add mushrooms, increase heat to high and return to the boil. Strain (discard liquid), pat dry on absorbent paper, coarsely chop and set aside. Heat olive oil in a large saucepan over medium-high heat, add mushrooms, stir occasionally until golden (3-4 minutes) and season to taste. Serve hot with basil and ricotta salata, with capunata and crostini passed separately.
Note Ricotta salata, a salted, pressed and dried form of ricotta, is available from selected delicatessens.

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

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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