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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.

Braised short ribs with pomme purée and gremolata


"Decadent and rich, slow-cooked ribs make me a happy man," says Stone. "Short ribs are naturally a tough piece of meat, which isn't a negative thing. It means they have loads of flavour and, after gently braising, the meat can be broken up with the back of a fork. Gremolata is a herb condiment classically made with parsley, lemon zest and garlic, and gives this dish a grassy-zesty lift."

You'll need

2 tsp yellow mustard seeds 1 tsp each black peppercorns, coriander seeds and juniper berries 3 black cardamom pods 3 whole cloves 2 star anise 8 boneless beef short ribs (about 150gm each) 1 tbsp olive oil 50 gm caster sugar 120 ml dry red wine 360 ml beef stock 10 thyme sprigs   Pomme purée 750 gm chat potatoes 200 gm unsalted butter, diced, chilled 250 ml (1 cup) hot milk   Gremolata 60 gm flat-leaf parsley (about 3 bunches) 185 ml (¾ cup) olive oil 1½ tbsp finely chopped lemon rind 1½ tsp lemon juice 1½ tsp finely chopped garlic

Method

  • 01
  • Preheat oven to 140C. Dry-roast spices in a small frying pan over medium-high heat until fragrant (2-3 minutes), and transfer to a bowl. Dry short ribs well with paper towels and season to taste. Heat a large casserole over medium-high heat until hot, add 2 tsp olive oil and half the ribs, then cook, turning once, until ribs are heavily caramelised (5-6 minutes). Set aside and repeat with remaining oil and ribs.
  • 02
  • Wipe out casserole with paper towels, add sugar and cook without stirring until dark caramel (1-2 minutes). Add wine (be careful, hot caramel will spit), stir to combine and simmer until reduced by half (1-2 minutes). Add stock and toasted spices, bring to the boil, return ribs to casserole, cover and braise in oven, turning ribs every 45 minutes, until very tender (3-3¼ hours). Cool ribs slightly in braising liquid, then remove and set aside in a warm place.
  • 03
  • Strain braising liquid into a saucepan and set aside until fat settles on the surface. Skim off fat and simmer braising liquid over medium-high heat until reduced by two-thirds (15-20 minutes), then strain through a sieve lined with muslin and keep warm.
  • 04
  • Meanwhile, for pomme purée, bring potatoes to the boil in a large saucepan of salted water (to cover by 4cm) over medium-high heat, then reduce heat to medium and simmer until tender but not bursting apart (20-25 minutes). Drain and peel while hot, then pass through a moulis or press through a ricer or sieve into a clean pan. Stir potato over medium heat to dry out (1-2 minutes), then add butter in batches, beating well between additions, then press through a fine sieve and return to pan. Add milk in 4 stages, beating well between additions, season generously to taste with sea salt (about 3 tsp) and keep warm.
  • 05
  • For gremolata, blanch three-quarters of the parsley until bright green (30 seconds), then drain and refresh. Drain again, squeeze out excess water, then process in a blender on high speed with oil until very smooth and vibrant green (8-10 minutes). Strain through a fine sieve and refrigerate until required. Parsley oil can be made 3 days ahead. Just before serving, finely chop remaining parsley, and add to parsley oil with lemon rind and juice, garlic and 1 tsp sea salt flakes.
  • 06
  • Divide the pomme purée among serving plates, and top with a short rib, a little sauce and gremolata and serve.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

2009 Emilio Moro, Ribera del Duero, Spain.

Featured in

Sep 2015

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