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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."

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.

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.

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.

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.

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."

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Rockpool Bar & Grill: Clams steamed with jamón serrano, white wine and flageolet beans


You'll need

2 tbsp extra-virgin olive oil 1 golden shallot, finely diced 1 garlic clove, finely chopped 500 gm clams, soaked in cold water for 5 minutes 60 ml white wine 100 gm tinned flageolet beans, drained 50 gm jamón serrano, finely diced 50 gm unsalted butter To taste: lemon juice

Method

  • 01
  • Heat the olive oil in a large saucepan, preferably with a glass lid, over low heat. Add the shallot and garlic and cook for 2 minutes without colouring. Increase the heat to high, add clams and wine, cover and cook, shaking the pan occasionally. Remove clams as soon as they open; discard any that don’t open.
  • 02
  • Add the beans and jamón to the pan, reduce the heat to low and stir in the butter. Season to taste with lemon juice, salt and pepper. Return the clams to the pan and stir to combine. Serve immediately.
Note Rockpool Bar & Grill, by Neil Perry, will be published in October by Murdoch Books ($79.99, hbk). In this preview, recipes have been reproduced with minor GT style changes.

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

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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