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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.

World's Best Chefs Talks

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

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.

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.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

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."

Snapper ceviche, baby fennel and blood orange


You'll need

300 gm sashimi-grade snapper fillet, skin removed, sliced across the grain into 3mm-thick slices 100 ml lime juice 3 tsp extra-virgin olive oil ½ cup each (firmly packed) coriander and mint 2 baby fennel bulbs, shaved across the grain, fronds coarsely chopped 2 blood oranges, segmented and chopped, juice reserved (see note)

Method

  • 01
  • Marinate snapper in lime juice for 15 minutes, then drain. Drizzle with extra-virgin olive oil and season with sea salt to taste.
  • 02
  • Combine snapper with remaining ingredients and serve immediately.

Note Substitute Valencia or navel oranges if blood oranges are unavailable. 


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2015

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