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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.

Chia-seed puddings with blueberries, banana and goji berries


You'll need

140 gm coconut flesh (from 1-2 young coconuts, water strained through a fine sieve), coarsely chopped 250 ml (1 cup) coconut cream, plus extra, to serve 115 gm (1/3 cup) honey (preferably unfiltered raw), plus extra, to serve 100 gm white chia seeds (see note) 2 small bananas, thickly sliced 125 gm (about 1 punnet) blueberries 30 gm (¼ cup) goji berries (see note) To serve: cocoa nibs (optional; see note)

Method

  • 01
  • Blend coconut flesh in a food processor with 250ml coconut water until smooth. Pour into a bowl, add coconut cream, honey and chia seeds, mix well, then refrigerate until chia seeds swell and form a thick pudding with a slight crunch (2-2 ½ hours).
  • 02
  • Spoon chia seed mixture into bowls, drizzle with a little extra coconut cream, top with sliced banana, blueberries, goji berries, cocoa nibs and a drizzle of honey, and serve.

Note White chia seeds, goji berries and cocoa nibs are available from supermarkets and health-food shops.


At A Glance

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Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

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2017 Restaurant Guide

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At A Glance

Featured in

Sep 2015

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