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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.

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.

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."

World's Best Chefs Talks

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

Summer peas, lemon thyme oil and smoked lardo


"This is one of the best ways to enjoy freshly podded peas at the height of their season," says Luke Burgess. "For an extra hit of freshness you can fold torn mint leaves through the peas just before serving." Begin this recipe a day ahead to infuse the oil.

You'll need

600 gm freshly podded peas (about 1kg unpodded) 150 gm smoked lardo, finely diced (see note)   Lemon thyme oil 100 ml grapeseed oil 1 cup (loosely packed) lemon thyme 2 tsp extra-virgin olive oil 10 gm raw honey

Method

  • 01
  • For lemon thyme oil, warm oil in a saucepan over low heat to 50C (20-30 seconds). Add lemon thyme, cover and leave to infuse overnight. Transfer to a blender, add extra-virgin olive oil, honey and ½ tsp salt and blend on high speed for 1 minute. Pass through a fine sieve without pressing on solids and refrigerate until required.
  • 02
  • Blanch peas until tender and bright green (2-3 minutes), then drain. Gently warm pork fat in a frying pan over low heat until translucent (2-4 minutes), add peas and thyme oil and toss to combine. Season with freshly ground black pepper and serve warm.

Note Smoked lardo may need to be ordered ahead from a specialist butcher, or substitute speck.


At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Dec 2015

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