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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.

Roast quail with yoghurt and celery


"The whey that drains from yoghurt when you hang it makes a great brine," says Shaun Kelly. "It doesn't need to be very salty - the brine's main purpose is to keep the quail juicy, and the birds are great either roasted or barbecued." You'll need to begin this recipe two days ahead to drain the yoghurt and marinate the quail.

You'll need

1 kg Greek-style yoghurt 2 tbsp olive oil 4½ tsp sea salt flakes 8 fresh bay leaves 8 garlic cloves, bruised 2 tsp coarsely ground white pepper 8 quail (200gm each) 2 celery stalks, leaves picked 4 lemons, halved

Method

  • 01
  • Place yoghurt in a muslin-lined colander over a bowl, cover and refrigerate until whey has drained and yoghurt is thick (24 hours). Reserve whey and yoghurt separately in refrigerator until required.
  • 02
  • Combine, whey, 1 tbsp olive oil and 3 tsp sea salt flakes, bay leaves, garlic and pepper in a non-reactive container to make a light brine. Add quail, cover and refrigerate overnight to marinate.
  • 03
  • Meanwhile, spread celery leaves on an oven tray and dry out in the oven at lowest setting (3 hours to overnight). Process with remaining sea salt flakes in a small food processor or pound using a mortar and pestle until finely ground. Store in an airtight container until required.
  • 04
  • Preheat oven to 220C. Remove quail from brine, pat dry with absorbent paper and place a bay leaf and a garlic clove from the brine into the cavity of each quail (discard brine). Place in a lightly oiled roasting pan, drizzle with remaining oil and roast until golden, tender and just cooked through (15-20 minutes).
  • 05
  • Meanwhile, cook lemon halves, cut-side down, in a large frying pan (no oil) over medium-high heat until just starting to burn (2 minutes), then transfer to pan with quail halfway through cooking.
  • 06
  • Juice celery, strain the juice and stir into the drained yoghurt to thin slightly.
  • 07
  • Serve roast quail with burnt lemon, a dollop of yoghurt, and celery salt for sprinkling.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jun 2013

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