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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.

Grilled sardines with nasturtiums and rosemary tarator


"Rosemary will aid poor concentration and memory, headaches and anxiety," says McEnearney. "Walnuts are high in fibre, antioxidant and anti-inflammatory. I soak all nuts in water before I use them to make them more digestible."

You'll need

12 whole sardines 65 gm preserved lemon rind, rinsed and diced 60 gm raisins, coarsely chopped ½ cup each (firmly packed) mint, flat-leaf parsley and dill, finely chopped For brushing: olive oil To serve: nasturtium leaves (see note)   Rosemary tarator 50 gm sourdough bread, crusts removed, coarsely torn 20 gm walnuts 50 ml milk 1 hard-boiled egg, coarsely crumbled ½ cup each (firmly packed) rosemary, mint and flat-leaf parsley 1/3 cup coarsely chopped chives ¼ cup (firmly packed) tarragon 2 tsp baby salted capers, rinsed and drained well 4 anchovy fillets 200 ml olive oil 2 tsp lemon juice   Lemon dressing 50 ml extra-virgin olive oil Juice of 1½ lemons

Method

  • 01
  • For rosemary tarator, soak bread and walnuts in to soften (4-5 minutes). Squeeze excess milk from bread and transfer to a blender with walnuts. Add egg, herbs, capers and anchovies, blend to combine, then add oil in a thin stream to form a rustic sauce. Add lemon juice, season to taste and set aside. Tarator will keep refrigerated in an airtight container for up to a week.
  • 02
  • For lemon dressing, whisk ingredients in a bowl, season to taste and set aside.
  • 03
  • Snip the sardine backbones at both ends of the cavity and remove ribs with your fingers (they lift out very easily). Combine preserved rind, raisins and herbs in a bowl, season to taste, then stuff into sardine cavities. Season to taste with a little salt and refrigerate until required.
  • 04
  • Heat a barbecue to high heat (McEnearney grills over charcoal), brush sardines with olive oil and grill to just char and cook through (1-2 minutes each side). Transfer to a platter lined with nasturtium leaves, spoon lemon dressing over and serve with rosemary tarator.

Note Nasturtium leaves are available from select greengrocers.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

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