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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.

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.

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."

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.

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.

Charcoal-grilled veal wrapped in lardo


"Veal is succulent and beautiful, but if you're not careful with your cooking it can dry out," says Alvarez. "The important thing here is not to have your grill at a raging high heat. Medium heat will allow you to cook this whole piece gently enough without too many flare-ups. Wrapping it in lardo is a way to add flavour and protect the meat as it cooks, while still imparting that charcoal flavour of the grill that we all love. Get your butcher to slice sheets of it for you to make the work fast."

You'll need

2 veal backstraps (about 650gm each), silver skin trimmed, at room temperature 1 head green garlic, crushed with a mortar and pestle (see note) 48 medium-thick slices of lardo (see note) 4 large rosemary sprigs For drizzling: olive oil

Method

  • 01
  • Bring a charcoal barbecue to medium heat. Season veal and rub with garlic. Place lardo slices overlapping on a sheet of baking paper to form a rectangle large enough to wrap each piece of veal, roll baking paper to enclose veal, then gently peel off baking paper. Place a rosemary sprig on each side of each fillet, secure at intervals with kitchen string and drizzle with a little olive oil. Grill, turning frequently, until browned, cooked rare and internal temperature reaches 55C on a meat thermometer (20-25 minutes). Rest for 15 minutes then serve.

Note Green garlic is harvested before the bulb matures. It's juicier and milder in flavour than mature garlic and is available from spring to mid-summer from select greengrocers. Substitute regular garlic if it's unavailable. Lardo is salted, cured pork back-fat, available from Italian delicatessens and butchers.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Match this with a medium-bodied red wine with plenty of flavour, such as the Sicilian grape nero d’Avola; Alpha Box & Dice’s “Siren” from McLaren Vale is a good example.

Featured in

Nov 2015

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