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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.

World's Best Chefs Talks

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

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."

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.

Asparagus and olive herb in sea butter


You'll need

4 thick organic asparagus spears 16 small sprigs olive herb (see note)   Sea butter 100 gm sea lettuce (see note) 50 gm unsalted butter, softened

Method

  • 01
  • For sea butter, wash sea lettuce in salted water to remove sand. Pat dry with absorbent paper and remove any hard stems. Dry in a dehydrator (4 hours); alternatively, dry in an oven at 65C for 3-4 hours. Cool completely, then grind to a fine powder in a spice grinder or mortar and pestle. Combine butter and 1 tsp sea lettuce powder in a bowl, mixing well until smooth. Cover and set aside in refrigerator. Makes 50 gm sea butter. You will have about 1¼ tbsp sea lettuce powder left over; it will keep in an airtight container for 2 weeks.
  • 02
  • Peel the outermost fibres from each asparagus spear, leaving the green chlorophyll layer intact. Blanch asparagus in rapidly boiling lightly salted water (see note) until just cooked with a little crunch remaining (50 seconds-1 minute), then refresh in iced water. Drain, pat dry and trim woody ends. Cover and set aside in refrigerator.
  • 03
  • Remove leaves from olive herb and wash in chilled water. Drain, pat dry and set aside in an airtight container.
  • 04
  • Melt a little sea butter in a frying pan over medium heat (do not allow butter to brown). Add asparagus and gently turn to coat. Divide asparagus between serving plates and scatter with olive herb.

Note Olive herb plant, also known as holy flax, has the botanical name Santolina rosmarinifolia. It is available from select Bunnings stores and other nurseries. Fresh sea lettuce is harvested by abalone divers. You will need to order it at least a week in advance from a specialist seafood supplier. When blanching the asparagus, use a ratio of 2 tsp salt per litre of water.

Watch Dan Hunter from Melbourne's Brae restaurant make the asparagus and olive herb in sea butter recipe live from the Harvey Norman Gourmet Institute Event on June 10 at Domayne Chadstone in an exclusive video on the Harvey Norman website


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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