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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.

World's Best Chefs Talks

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

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."

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.

Chicken quinoa salad with recado verde


"This is a simple salad with odes to the Mayans and Aztecs and their old world grains," says Ward. "The recado [a sauce-like seasoning] is from the Yucatán."

You'll need

2 skinless chicken breasts (250gm each) 150 gm white quinoa ½ white onion, shaved on a mandolin 1 radish, shaved on a mandolin 1 cup (loosely packed) coriander leaves 2¾ tbsp chia seeds Juice of 1 lime   Recado verde 100 gm coriander (about 1 large bunch) 100 ml canola oil 80 gm flat-leaf parsley leaves (about 1 bunch) 50 ml white malt vinegar (see note) 2 tsp each ground allspice and ground coriander ½ tsp ground cumin ¼ tsp ground cinnamon Finely grated rind and juice of 1 orange

Method

  • 01
  • Steam chicken in a steamer over a saucepan of boiling water until cooked through (8-10 minutes; or you can poach the chicken; see note) Set aside to cool slightly, then thinly slice.
  • 02
  • Cook quinoa in a saucepan of boiling salted water until just tender (8-9 minutes; you want the quinoa to be a little bit al dente).
  • 03
  • Meanwhile, for recado verde, process ingredients in a blender to a smooth paste, then season to taste and set aside.
  • 04
  • Rinse onion under cold running water for 5 minutes, drain and place in a bowl with chicken, quinoa and remaining ingredients, toss to combine, season to taste, stir in recado verde and serve.

Note White malt vinegar is available from select delicatessens; if it isn't available, substitute half apple cider and half malt vinegar. To poach the chicken, place chicken in a saucepan of water, bring to the boil, remove from heat and stand for 10-12 minutes.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Two Brothers Gypsy pear cider.

Featured in

Sep 2013

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