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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."

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.

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.

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.

Scampi, tomato and buckwheat


You'll need

160 gm buckwheat 2½ tsp dried wakame 75 gm softened butter 15 gm Vegemite 120 gm mixed heirloom tomatoes, such as black Russian, oxheart and tigerella, cut into 1cm dice 100 gm scampi meat (from about 8 x 50gm scampi), chopped into 1cm pieces 20 small warrigal green leaves (see note) 8 red elk leaves (see note)

Method

  • 01
  • Line a tray with a tea towel and set aside. Cook buckwheat in a saucepan of boiling salted water until al dente (7 minutes). Drain through a fine chinois or sieve (don’t rinse), shaking off excess water, and spread evenly over prepared tray to drain and cool (5 minutes), then refrigerate to chill (15-20 minutes).
  • 02
  • Rehydrate wakame in a bowl with 2 tbsp boiling water for 1 minute, then drain, squeezing out excess water, and finely chop into 3mm-4mm pieces. Set aside.
  • 03
  • Whisk butter and Vegemite in a bowl until smooth, then melt in a small saucepan over medium heat. Add buckwheat, wakame and tomato and stir until heated through (about 1 minute). Add 60ml water and continue stirring until mixture is emulsified. Add scampi, reduce heat to medium-low and cook until water has evaporated, scampi is pearlescent and butter is a pale yellow-white colour (1-2 minutes; the mixture should feel bound and resemble a risotto). Season to taste; don’t use too much salt – the Vegemite butter is already a little salty. Divide among serving bowls, garnish with warrigal greens and red elk and serve.

Note Small warrigal greens and red elk leaves can be ordered from select greengrocers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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