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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."

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.

Stracci with hare and radicchio


"Stracci is a rag-shaped pasta," explains Orr. "You can use the leftover pasta from making ravioli to make entrée-sized portions. Or just roll and roughly cut stracci from basic pasta dough (see basic pasta recipe)."

You'll need

60 ml (¼ cup) olive oil 1 hare (about 2.5kg), jointed (see note) 1 onion, diced 2 garlic cloves, thinly sliced 1 tbsp fennel seeds 4 juniper berries 1 cinnamon quill 150 ml dry white wine 3 thyme sprigs Thinly peeled rind of 1 orange, plus extra finely grated, to serve 1 small radicchio (150gm), coarsely chopped ½ cup (loosely packed) flat-leaf parsley 100 gm butter, coarsely chopped To serve: extra-virgin olive oil

Method

  • 01
  • Preheat oven to 160C. Heat half the olive oil in a casserole over medium-high heat and brown the hare in 2 batches (2-4 minutes each). Set aside. Add remaining oil to casserole, reduce heat to medium and caramelise the onion and garlic (5-7 minutes). Add spices and toast until fragrant (1 minute), then deglaze with wine, add thyme and thinly peeled rind, and cook until reduced by half (3-5 minutes). Add hare and 2 litres of water, cover with a lid or foil and braise in oven until meat is falling off the bone (3 hours). Remove hare from stock, cool slightly, pull meat into chunks and set aside (discard bones, skin and sinew).
  • 02
  • Strain stock (discard solids) and reduce by half over medium-high heat to a concentrated sauce (40 minutes to 1 hour). Makes 500ml.
  • 03
  • Add butter to reduced hare stock and whisk to emulsify. Add hare pieces and warm gently.
  • 04
  • Cook stracci in a large saucepan of boiling salted water until al dente (2-4 minutes), drain and add to hare sauce with radicchio and parsley. Add grated rind to taste, toss with extra-virgin olive oil to taste, check seasoning and serve.
Note Hare is something that you'll most likely need to order in advance from your butcher; rabbit or lamb shoulder work as well.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

An elegant but earthy pinot noir such as Lucy Margaux Vineyards Village of Tiers, from Adelaide Hills.

Featured in

Mar 2014

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