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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.

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.

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.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

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."

Korean miso soup with oyster cream (doenjang guk)


"This chicken and anchovy broth is our base stock at Moon Park," says Ben Sears. "It has nice depth and savouriness and is complementary to Korean flavours. The cream and chive raft is a straight lift from Chui Lee Luk's smoked salmon consommé at Claude's."

You'll need

100 gm pearl barley 90 gm (¼ cup) doenjang (soy bean paste) To serve: lemon juice, sesame oil and finely chopped chives   Korean broth 1 kg chicken wings 1 small piece of konbu Thinly peeled rind of 1 lemon 1 fresh bay leaf and 1 large thyme sprig 5 garlic cloves, bruised 30 gm ginger, thinly sliced 20 gm dried pollock 10 gm dried Korean anchovies 100 ml Korean soy sauce   Oyster cream 4 Sydney rock oysters, freshly shucked 100 ml thickened cream 1 tsp Japanese white soy sauce, or Korean soy sauce, or to taste

Method

  • 01
  • For Korean broth, bring ingredients and 3 litres water to the boil in a stockpot, skim, reduce heat to low and simmer until well flavoured (2 hours). Strain through a fine sieve and set aside.
  • 02
  • Meanwhile, cook barley in a saucepan of boiling water until tender (20-25 minutes). Drain and set aside.
  • 03
  • For oyster cream, process oysters and cream in a blender until just smooth, then pass through a fine sieve into a bowl. Whip to soft peaks and season with white soy sauce.
  • 04
  • Bring 800ml stock to the boil (the remainder can be frozen up to 3 months). Add barley and doenjang, and season with lemon juice and salt to taste. Divide among bowls, spoon oyster cream over to cover and top with a few drops of sesame oil and chopped chives.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

2012 Hervé Villemade Domaine du Moulin Cheverny.

Featured in

Jul 2014

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