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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.

Automata’s radicchio salad with blistered grapes, shallot and za’atar


"I blister the grapes in a very hot pan and squash them at the same time," says Wells. "The juices release and caramelise and form the base for the dressing. Za'atar is one of my favourite spice mixes - I use it in sweet and savoury dishes."

You'll need

3 banana shallots, thinly sliced into rounds (see note) 500 gm seedless red grapes 80 ml (1/3 cup) extra-virgin olive oil Juice of ½ lemon 1 tbsp za’atar 2 heads radicchio, leaves separated and torn 1 bunch chives, cut into batons

Method

  • 01
  • Cover shallots with cold water in a bowl, soak for 10 minutes, then drain and repeat twice more. Drain well.
  • 02
  • Meanwhile, heat a frying pan over high heat until smoking hot and add the grapes. Take a round heatproof tray, slightly smaller than the diameter of the frying pan, place on top of grapes and press down to squash the grapes, allowing the juice to seep out and caramelise in the pan for about 30 seconds. Remove the tray, turn the grapes over and repeat, then transfer to a bowl. Add olive oil, lemon juice and za’atar, season with sea salt flakes, and toss together while still warm. Mix in radicchio, chives and shallot and serve.

Note Banana shallots are available from select greengrocers. If they're unavailable, substitute large golden shallots.


At A Glance

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At A Glance

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May 2016

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