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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."

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.

Fig recipes

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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.

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.

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.

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.

Pickled artichokes


"You can pickle just about any vegetable or fruit and I haven't met a pickle that I don't like," says Curtis Stone. "Pickled artichokes stand out from the crowd for their soft heart, meaty stalk and slightly sweet, nutty flavour. I take these little spring pickles up a notch by very quickly barbecuing them on each side before serving, imparting a slight char." Begin this recipe a day ahead to pickle the artichokes.

You'll need

1 lemon, halved, plus finely grated rind and juice of 1 extra lemon 8 globe artichokes 500 ml (2 cups) olive oil 1 carrot, thinly sliced 1 onion, thinly sliced 4 garlic cloves, thinly sliced 10 thyme sprigs, plus extra 2 tsp finely chopped leaves 15 black peppercorns 5 parsley stalks 500 ml (2 cups) vegetable stock 500 ml (2 cups) dry white wine 60 ml (¼ cup) extra-virgin olive oil   Pickling liquid 1 tbsp fennel seeds 1 tsp juniper berries 1 tbsp yellow mustard seeds 500 ml (2 cups) white wine vinegar 220 gm (1 cup) caster sugar

Method

  • 01
  • For pickling liquid, dry-roast spices in a largesaucepan over medium-high heat until fragrant (1-2 minutes), then add vinegar, sugar, 500ml water and 2 tsp sea salt and bring to the boil, stirring to dissolve sugar. Transfer to a non-reactive container and cool to room temperature.
  • 02
  • Squeeze halved lemon into a large bowl of cold water. Trim artichoke stems to 4cm-5cm, then peel off tough outer leaves until you reach the pale tender hearts. Trim tops, halve artichokes lengthways and scoop out hairy chokes with a teaspoon. Place chokes in acidulated water.
  • 03
  • Heat 1 tbsp oil in a large saucepan over medium-high heat, add carrot, onion and garlic and sauté, stirring occasionally, until tender and translucent (8-10 minutes). Drain artichokes, add to pan with thyme sprigs, black peppercorns and parsley stalks and cook for 1 minute. Add stock, wine and remaining olive oil, bring to a simmer and reduce heat to low-medium. Cover surface with a piece of baking paper and simmer until artichokes are tender (10-15 minutes). Cool to room temperature, remove artichokes from liquid, transfer to pickling liquid and refrigerate for a day. Pickled artichokes will keep for 5 days.
  • 04
  • Heat a barbecue to medium-high heat. Drain artichokes from pickling liquid. Toss artichokes with 1 tbsp extra-virgin olive oil and grill cut-side down until warmed through and char marks appear (1-2 minutes each side). Transfer to a bowl, drizzle with extra-virgin olive oil and lemon juice and sprinkle with thyme and rind, season to taste and serve warm.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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