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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.

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.

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.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

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.

Burrata with char-grilled eggplant


"We only put this on the menu at Sagra during spring and summer," says Glenn Choy, "and you can really taste the difference in milk quality of the cheese when the cows or buffalo have been eating the new spring grass and summer wildflowers. In Puglia, the dedicated nonnas line up at the latteria in the mornings to get the freshest burrata for the family Sunday lunch. In this case, the creaminess plays against the slightly bitter, chargrilled eggplant. Pangrattato adds texture and helps to mop up any leftover oil and curds."

You'll need

2 eggplant, cut into 5mm-8mm slices 80 gm stale crustless sourdough, coarsely diced 140 ml extra-virgin olive oil 2 garlic cloves, crushed 2 tsp dried chilli flakes 2 tsp dried wild oregano 2 tbsp red wine vinegar 4 balls (125gm each) burrata ¾ cup (loosely packed) basil, torn

Method

  • 01
  • Preheat oven to 150C. Lightly salt eggplant slices, stack on top of each other in a colander, weight with something heavy and set aside to draw out excess moisture (25-30 minutes).
  • 02
  • To make pangrattato, toss bread with 2 tbsp olive oil and garlic, season to taste, then spread on an oven tray and roast until golden (about 15 minutes). Set aside to cool (10-12 minutes), then pound with a mortar and pestle to a crumble consistency (or you can pulse bread in a food processor).
  • 03
  • Heat a barbecue or char-grill pan over high heat. Combine 80ml oil, half the dried chilli, and half the oregano in a bowl. Pat eggplant dry with paper towels, brush with oil mixture and grill in batches until tender and charred (4-6 minutes). Remove from grill and transfer to a large tray and drizzle with red wine vinegar and remaining dried chilli and oregano. Cover with plastic wrap and set eggplant aside for flavours to develop (10-15 minutes).
  • 04
  • Arrange burrata and eggplant on a platter, scatter with pangrattato, drizzle with extra-virgin olive oil, top with basil and season well.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Vindimian Rudi Müller Thurgau 2011, Trentino.

Featured in

Mar 2015

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