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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.

Baked eggs with artichoke, salami, tomato, olives and mint


You'll need

1 tbsp fat (see note) ½ Spanish onion, thinly sliced 400 gm canned tomatoes, chopped 2 large artichoke hearts (about 140gm each), cooked, thickly sliced (see note) 50 gm salami, thickly sliced 8 Kalamata olives, pitted ½ preserved lemon, rind only, thinly sliced 4 eggs at room temperature 2 tbsp chopped mint ¼ tsp dried chilli flakes (optional)

Method

  • 01
  • Preheat oven to 200C. Heat a frying pan over low-medium heat, add fat and onion, and cook until soft (3-5 minutes). Add tomatoes and cook until mixture thickens (8-10 minutes). Season to taste then add artichoke, salami, olives and preserved rind, stir to combine then transfer to a warmed 1-litre shallow baking dish. Make four wells in the mixture and break an egg into each, then bake until whites are set but yolks are still soft (10-15 minutes). Scatter with mint and chilli flakes, and serve.

Note Duck fat, lard, tallow or coconut oil are all my preference. Buy prepared artichoke hearts from a delicatessen or, cook your own: peel and trim fresh globe artichokes, cook for 5 minutes in boiling water, then remove the chokes.


At A Glance

  • Serves 2 - 4 people
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At A Glance

  • Serves 2 - 4 people

Featured in

Sep 2014

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