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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.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

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."

Pickled black fungus


"Black fungus has a unique texture and also carries the flavour of a dressing really well," says Victor Liong. "I liked the idea of a textural, clean appetiser - it's my homage to old-school Chinese ingredients, but with a newer approach, serving it as a refreshing pickle." Start this recipe a day ahead to marinate the fungus.

You'll need

1½ tbsp vegetable oil 200 gm black fungus, hard stems trimmed with scissors 30 ml Shaoxing wine 20 gm ginger, cut into julienne To serve: coriander leaves   Black vinegar dressing 100 ml soy sauce 80 ml (1/3 cup) sugar syrup (see note) 60 ml (¼ cup) Chinkiang vinegar 1½ tbsp vegetable oil 1 tbsp sesame oil 1 tsp chilli oil (see note) 10 gm ginger, finely grated on a microplane 1 small garlic clove, finely grated on a microplane

Method

  • 01
  • Heat oil in a wok over high heat, add fungus and stir-fry for 1 minute. Add Shaoxing wine and stir-fry until liquid reduces (1 minute). Place in a colander to drain and cool to room temperature.
  • 02
  • For dressing, whisk ingredients and 100ml water in a non-reactive container. Add fungus and ginger, and refrigerate overnight to marinate.
  • 03
  • Place pickled black fungus in a serving bowl, drizzle with a little dressing, top with coriander and serve.

Note For sugar syrup, combine equal parts caster sugar and water, bring to the boil, then cool. Chilli oil is available from Asian supermarkets; Victor Liong prefers the Koon Yick Wah Kee brand.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

A fresh crisp white wine, such as a 2011 Wanted Man White Label Marsanne Viognier. Or a lager-style beer, such as Tsingtao.

Featured in

Aug 2015

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