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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.

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.

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."

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Automata’s slow-roasted pork neck, green olive sauce, parsley and walnuts


"Pork neck is an underused piece of meat, but it's one of my favourite parts of the pig," says Wells. "It's got a nice amount of fat through it - perfect to cook low and slow until it's really tender." Begin this recipe a day ahead to marinate the pork.

You'll need

1 skinless pork neck fillet (1.5kg) 100 ml olive oil 10 gm (2 tbsp) black peppercorns, coarsely crushed with a mortar and pestle 10 gm (2 tbsp) coriander seeds, coarsely crushed with a mortar and pestle 1 bunch flat-leaf parsley, blanched in salted water for 1 minute Thinly sliced green olives and coarsely chopped walnuts, to serve   Green olive sauce 1½ tbsp olive oil 200 gm pitted green olives, soaked in fresh water for 1 hour, drained, sliced 5mm thick 1 egg ½ cup (firmly packed) flat-leaf parsley

Method

  • 01
  • Place pork neck in a container and rub with olive oil, pepper and coriander seeds, cover and refrigerate overnight to marinate.
  • 02
  • Preheat oven to 120C. Remove pork from marinade, season with salt and brown in a frying pan over medium-high heat (8-10 minutes). Transfer to a roasting pan and roast until meat is firm with a little give or the internal temperature reaches 72C (1¾ hours). Rest for 20 minutes.
  • 03
  • Meanwhile, for green olive sauce, heat oil in a saucepan over medium heat, add olives and cook for 2-3 minutes, then add 500ml water, bring to a simmer and cook until tender (15-20 minutes). Drain, reserving 40ml water. Poach the egg in a saucepan of simmering water until medium poached (3-4 minutes), then drain. Blanch parsley in salted water until bright green (5-10 seconds). Drain, refresh in iced water, drain again, squeeze out excess water and set aside. Blend olives, poached egg and blanched parsley in a blender until smooth, adding a little of the reserved olive water to help blend. Season to taste.
  • 04
  • Slice the pork across the grain, garnish with blanched parsley, olives and walnuts, and serve with green olive sauce.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2014 Occhipinti “SP68” Nero d’Avola and Frappato blend, Sicily.

Featured in

May 2016

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