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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.

Downtown ribs


"Lamb ribs are delicious and a great snack for large groups," says Andrew McConnell. "They work well for entertaining because most of the preparation can be done a day ahead." Start this dish a day ahead to marinate the lamb.

You'll need

2 lamb racks (about 400gm each) For frying: grapeseed oil To serve: fried sliced garlic and lemon wedges (optional)   Spice mix 150 gm brown sugar 50 gm roasted dry chilli powder 25 gm smoked paprika 25 gm (1/3 cup) coriander seeds 2 tbsp black peppercorns 25 gm (½ cup) Sichuan peppercorns 1 tbsp (heaped) white peppercorns 8 star anise 2 gm (1 tsp) cloves

Method

  • 01
  • For spice mix, combine sugar and spices in a spice grinder or mortar and pestle and grind to a fine powder.
  • 02
  • Coat lamb ribs in a generous amount of the spice mix, reserving some for serving, cover and refrigerate overnight to marinate.
  • 03
  • Cook racks in a steamer over a saucepan of boiling water until soft and giving (1½-2 hours), then refrigerate until chilled (1-2 hours).
  • 04
  • Slice racks into ribs and grill on a barbecue or fry in a non-stick frying pan until golden and caramelised (3-5 minutes). Serve immediately scattered with extra spice mix, fried garlic slices and lemon wedges.

At A Glance

  • Serves 4 people
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Recipe collections

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2017 Restaurant Guide

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At A Glance

  • Serves 4 people

Drink Suggestion

Asahi Super Dry “Dry Black” lager, Osaka. Crisp and refreshing, and the nuttiness of the toasted malt combines well with the rich lamb.

Featured in

Apr 2014

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