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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."

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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.

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.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

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."

Southern barbecue beans with burnt ends


"You'll notice I call for burnt ends in the ingredients list. Though your dog will be vying for them, the brisket's 'bookends' have a home in your side of beans," says Stone. Start this recipe a day ahead to soak the beans.

You'll need

6 dried New Mexico chillies, stems and seeds removed (see note) 800 gm dried pinto beans, soaked in cold water overnight, drained 3 garlic cloves 1½ cups burnt ends from beef brisket (see recipe), chopped 375 ml (1½ cups) Texas-style barbecue sauce (see recipe) 150 gm canned crushed tomatoes

Method

  • 01
  • Dry-roast chillies in an even layer in a large saucepan over medium-high heat, until toasted (1-1½ minutes each side). Add 1 litre water, bring to the boil over high heat, then remove from heat and stand to soften (10 minutes). Drain chillies, transfer to a blender with 1 litre cold water and blend until smooth. Add to a large saucepan with beans, garlic and 1.25 litres cold water, bring to the boil, then reduce heat and simmer, partially covered and stirring occasionally, until beans are very tender (1½-1¾ hours). Stir in burnt ends, barbecue sauce and tomatoes, and simmer for flavours to develop (25-30 minutes). Season to taste and serve.

Note Dried New Mexico chillies are available from online spice retailers such as Herbie's Spices.


At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Featured in

Jan 2016

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