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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.

El Niño


Start this recipe a day ahead to dry out the coriander overnight.

You'll need

To garnish glass rim: lime wedge 50 ml Blanco Tequila 1 tbsp fresh cucumber juice 1 tbsp freshly squeezed lime juice 2 tsp agave nectar (see note)   Coriander salt Bunch coriander stems, well washed 130 gm river salt flakes   Jalapeño sauce 1 bottle (60ml) Tabasco Green Jalapeño Pepper sauce Large handful coriander leaves

Method

  • 01
  • For coriander salt, place coriander stems between 2 dry disposable kitchen cloths and store in a warm dry place (on top of your oven) overnight, or until dry and crisp. Once dry, put in a mortar with the salt and pound to a fine powder with a pestle. Store in an airtight container.
  • 02
  • For the jalapeño sauce, add the Tabasco and the same amount of water to a blender and blitz with the coriander leaves. Fine strain then store in a container in the fridge for up to a month.
  • 03
  • Wet half the rim of a cocktail glass using a lime wedge and dip it into the coriander salt to coat. Add remaining ingredients and 1 tsp of the jalapeño sauce to a shaker with ice. Shake hard and fast, then fine strain into your salt-rimmed cocktail glass.
Note Agave nectar is available from health-food shops. This recipe is from Recipes for a Good Time (RRP $59.95) by Elvis Abrahanowicz & Ben Milgate, published by Murdoch Books, and has been reproduced with minor Gourmet Traveller style changes.

At A Glance

  • Serves 1 people
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At A Glance

  • Serves 1 people

Featured in

Nov 2013

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