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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.

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.

Yama Kitchen & Bar's thousand-layer pork belly


"I can't remember where I first read about this dish, but I have been making it at home for some time now," says Michael Ryan. "A very simple dish - don't you just love it when chefs say that? - though it does take a few hours to complete. It's also a perfect dish to prepare ahead of time."

You'll need

500 gm boneless pork belly, skin on 2 tbsp grapeseed oil 2 tsp salted black beans (see note) 2 spring onions, thinly sliced 1 long red chilli, thinly sliced 250 gm ya cai (see note) Steamed rice, to serve   Seasoning sauce 60 ml (¼ cup) Shaoxing rice wine 1 tbsp light soy sauce 2 tsp dark soy sauce 1 tbsp crushed rock sugar (see note) 2 garlic cloves, finely grated 2 tsp finely grated ginger 1 tbsp cornflour mixed with 2 tbsp cold water

Method

  • 01
  • For seasoning sauce, gently heat rice wine, soy sauces, sugar, garlic and ginger in a small saucepan over low-medium heat, stirring to dissolve sugar (1-2 minutes). Add cornflour slurry and stir until thickened (1-2 minutes). Set aside.
  • 02
  • Bring a large saucepan of water to the boil. Reduce heat to medium, add pork belly and simmer for 5 minutes. Remove belly and set aside skin-side up to cool briefly (5 minutes), then pat pork dry with paper towels.
  • 03
  • Heat oil in a frying pan over high heat, then fry pork skin-side down until skin is golden brown (3-4 minutes; be careful, hot oil will spit). Cool pork, then wrap in plastic wrap and freeze until firm enough to slice (1 hour).
  • 04
  • Place pork belly skin-side down and slice across the grain as thinly as possible, with a bit of skin on each slice. Layer pork in a shallow 1-litre bowl that fits in a large steamer, overlapping each slice by about half a slice to the bottom of the bowl and up the sides. Sprinkle salted black beans, spring onion and chilli on top. Add the ya cai, spoon seasoning sauce over the top, cover bowl with plastic wrap and steam in a steamer over a saucepan of simmering water, topping up water as necessary, until pork is very tender and easily pierced with a knife (1¾-2 hours). Remove from steamer and keep warm.
  • 05
  • Carefully pour the pork juices into a saucepan and simmer over medium heat until reduced by a third (2-4 minutes).
  • 06
  • Turn pork out onto plates, spoon reduced juices over and serve with rice.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Additional Notes

Salted black beans, ya cai, a Chinese preserved vegetable (if it’s unavailable, use coarsely chopped preserved mustard greens), and rock sugar, are available from select Asian supermarkets and Chinese grocers.

Drink Suggestion

2015 Willem Kurt Vermentino, Beechworth, Victoria or 2015 La Maldicion Tempranillo Malvar, Madrid.

Featured in

Aug 2016

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