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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."

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.

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.

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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Standing rib roast of pork with radicchio


"With any animal you eat, make sure it has had a natural diet," says Evans. "Never is this more important than when it comes to pigs. Search out pasture-reared wherever possible, as not only are they packed with more flavour, but you'll be doing your health a great favour. We like to eat pork often in our family and I find the sweetness of the flesh works perfectly when paired with some bitterness, as in this recipe with radicchio."

You'll need

2 tsp fennel seeds 1 pork rack (about 1.2kg with 5-6 ribs) 2 tbsp melted fat (see note) 80 ml maple syrup 60 ml (1/4 cup) lemon juice 2 garlic cloves, crushed 1 tsp chilli flakes 2 fennel bulbs, trimmed and quartered 1 large radicchio, quartered 1 apple (any variety), skin on, halved top to bottom

Method

  • 01
  • Preheat the oven to 230C. Dry-roast fennel seeds over high heat until fragrant and toasted (30-40 seconds). Coarsely crush with a mortar and pestle, then mix with 2 tsp sea salt flakes. Set aside.
  • 02
  • Place pork on a wire rack placed over a sink, then gently pour 250ml boiling water over skin and pat dry with paper towels. Score the skin along the rib lines with a sharp knife and place pork rack in a lightly greased roasting dish. Drizzle skin with melted fat and rub all over with fennel salt, covering skin and the meat evenly, then roast pork until skin starts to crackle (30 minutes).
  • 03
  • Meanwhile, combine maple syrup, lemon juice, garlic and half the chilli flakes in a bowl. Combine fennel, radicchio and apple in a large bowl, add maple syrup mixture, toss to combine and season to taste.
  • 04
  • Once the pork starts to crackle, reduce oven to 180C and roast pork for a further 20 minutes, then remove half the drippings from the base of the pan, scatter fennel mixture around pork and roast until meat is cooked medium to well done and juices run clear when pierced with a skewer (20 minutes). Transfer pork to a warm tray to rest (10-15 minutes). Meanwhile, toss remaining chilli flakes with fennel mixture and return to oven to roast until fennel is tender (15-20 minutes).
  • 05
  • To serve, slice pork rack into portions, coarsely chop apple and return to fennel mixture, toss to combine and serve with pork.
Note Duck fat, lard, tallow or coconut oil are all good fats that are Paleo-friendly; use whichever you prefer.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

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