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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."

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.

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.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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.

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.

Basic pasta recipe


"This recipe forms the base from which you can make any pasta," says Mitch Orr. "It's perfect for long pasta (spaghetti, tagliatelle) and, with the addition of extra egg yolks, becomes more malleable for ravioli. If you have a large pasta machine you can roll the whole batch at once; however, if you have a small machine, roll about 100gm of dough at a time. It may also help to make the basic dough a little wetter to avoid putting too much stress on your pasta machine." This recipe makes 600 gm.

You'll need

8 egg yolks 1 egg 3 tsp extra-virgin olive oil 375 gm “00” flour

Method

  • 01
  • Whisk yolks, egg and oil with 1 tsp fine salt in an electric mixer fitted with a paddle until combined, then add flour and mix on low-medium speed until fine crumbs form. Test by squeezing a handful – if it holds together nicely there’s enough moisture; if it crumbles, add a small amount of water (about 1 tbsp) and mix, then test again. Bring dough together on a work surface, knead until smooth, then divide into 2 balls, wrap in plastic wrap and press as flat as possible. Refrigerate to rest for at least an hour or overnight. Bring dough to room temperature before rolling.
  • 02
  • Divide pasta dough into 6 pieces and, working with a piece at a time, flatten then roll through a pasta machine, starting at the widest setting and dusting with flour as necessary. Fold in half and repeat until pasta is smooth and silky, then continue rolling and folding, reducing the settings notch by notch each time, until dough reaches a thickness of 2mm.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Mar 2014

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