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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.

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."

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.

World's Best Chefs Talks

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

Kabuli palaw


"Kabuli palaw is a staple at any Afghan gathering," says Durkhanai Ayubi. "Rice is very precious for Afghans - it forms the centrepiece of the meal, and all the other food is presented around it. The test of a well-cooked rice dish is that the grains do not stick together and remain as elongated as possible. Many brides-to-be (and maybe even grooms these days) are judged on their ability to cook this dish well. This recipe is from my mother." Begin it a day ahead to soak the rice.

You'll need

150 ml vegetable oil ½ large carrot, cut into julienne 75 gm sultanas 1 tbsp each slivered almonds and pistachios ½ tsp caster sugar ¾ tsp ground cardamom 1 onion, finely chopped 500 gm basmati rice, soaked overnight in cold water, drained ½ tsp ground cumin

Method

  • 01
  • Heat oil in a frying pan over medium-high heat, add carrot and fry, stirring occasionally, until slightly softened (2-3 minutes). Remove with a slotted spoon and transfer to a sieve to drain. Add sultanas to oil, fry until they float to the surface (1-2 minutes), remove with a slotted spoon and add to carrot. Add nuts, sugar and ½ tsp cardamom to pan and fry, stirring, until golden brown (1-2 minutes). Remove with a slotted spoon and add to carrot mixture. Add onion to pan and fry, stirring occasionally, until golden and tender (6-8 minutes). Set aside separately.
  • 02
  • Half-fill a large saucepan with water, add 1½ tsp salt and bring to the boil over high heat. Add rice, cover and boil until rice is twice the size of the original grain (6-8 minutes), then drain in a colander.
  • 03
  • Return rice to saucepan, add fried onion, cumin, remaining cardamom and 2 tsp salt, add 125ml boiling water, cover with a lid and place over high heat. Cook until steam can be seen coming from beneath the lid, reduce heat to low and cook for 20 minutes. Season to taste and serve hot scattered with carrot mixture.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Jun 2015

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