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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.

World's Best Chefs Talks

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

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.

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.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

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."

Lobster tagliarini


"It's impressive to have lobster on the menu," says Hafner, "and the great thing is, in this pasta dish, a little bit of lobster goes a long way. It also works well with good dried pasta if you don't want to make your own pasta - I recommend Benedetto Cavalieri spaghetti from Simon Johnson."

You'll need

2 small live lobsters (450gm each) 50 gm butter 125 ml (½ cup) extra-virgin olive oil, plus extra for sauce if necessary 2 small garlic cloves, very thinly sliced 10 basil leaves, finely chopped 2 tbsp coarsely torn flat-leaf parsley, plus extra to garnish 3 vine-ripened tomatoes, seeded, diced 1 tbsp baby capers   Pasta dough 700 gm (6 cups) pasta “00” flour 7 eggs

Method

  • 01
  • For pasta dough, place flour in a bowl and make a well in the centre. Crack eggs into it and mix with a fork, then start incorporating flour into the eggs, using your hand to combine. Turn out onto a lightly floured bench and knead until mixture is smooth (10 minutes). You may need to add more flour if mixture is sticky. Wrap in plastic wrap and rest for 30 minutes. Roll a quarter of the dough through a pasta machine, starting on widest setting and reducing a notch at a time until the second-to-last setting. Pass it through the spaghetti setting, then hang it over a wooden broom handle or clothes rack to dry slightly in a draught-free room (1 hour). Repeat with remaining dough.
  • 02
  • Kill lobster humanely, then remove the head using a heavy knife. Boil lobster in a large saucepan of heavily salted water for 4 minutes and refresh in ice water. Remove all the meat from the shell (reserve shell and head to make stock for another use), chop coarsely and refrigerate until required.
  • 03
  • When ready to serve, bring a large saucepan of salted water to the boil. Heat butter and oil in another large saucepan over medium heat, add garlic and stir until pale golden (2-3 minutes). Add lobster meat, basil, parsley, tomatoes and capers. Season to taste and simmer until tomatoes have broken down (5 minutes). You may need to add extra olive oil for a smoother sauce. Keep warm.
  • 04
  • Cook pasta in the boiling water until al dente (1-2 minutes). Drain, reserving 200ml cooking water, and toss pasta through the lobster mixture. Add enough reserved pasta water so the sauce coats pasta well and serve immediately.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

A Hubert Lamy white Burgundy

Featured in

Dec 2013

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