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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.

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.

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."

World's Best Chefs Talks

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

Stefano Manfredi's coniglio all'agrodolce


Stefano Manfredi's first home in Australia was the Bonegilla migrant camp in north-eastern Victoria where he and his family were "dumped" when they arrived from Lombardy in 1961. Fifty years and a bevy of acclaimed restaurants later and the Manfredi name is synonymous with intelligent Italian cooking. "The success of this dish, as with all Italian cooking, is reliant on the quality of the ingredients," says Manfredi. "Don't be tempted to substitute balsamic for the red wine vinegar. There is far too much balsamic vinegar used these days and it should stop. Really."

You'll need

1 rabbit (about 1.2kg), jointed into 6-8 pieces (see note) 175 ml extra-virgin olive oil 1 large white onion, finely chopped 3 garlic cloves, finely chopped 1 celery heart, finely chopped ½ cup coarsely chopped flat-leaf parsley, plus extra to serve 250 gm puréed ripe tomatoes (1-2 tomatoes) 50 gm (6 large) green olives (such as Nocellara del Belice or other large green Sicilian olives) ¼ cup chopped oregano 2 tbsp large capers in vinegar, drained, well rinsed and coarsely chopped 125 ml (½ cup) red wine vinegar 1 tbsp caster sugar Grilled vegetables, such as zucchini scattered with mint, to serve

Method

  • 01
  • Wash rabbit pieces under cold running water and pat dry with paper towels. Heat 80ml oil in a large, deep frying pan over medium-high heat, add rabbit and fry until well browned (5-7 minutes). Set aside, wipe pan clean with paper towels and heat remaining oil in pan over low-medium heat. Add onion and garlic and sauté until transparent (6-8 minutes), then throw in celery heart and parsley, and stir for 30 seconds. Add tomatoes, olives, oregano and capers, and simmer until sauce is reduced slightly (8-10 minutes). Add rabbit and stir to coat, season to taste, then cover with a lid and simmer over low heat, stirring occasionally, until rabbit is just cooked (10-12 minutes).
  • 02
  • Combine vinegar and sugar in a bowl. Add to rabbit, increase heat to medium-high and simmer uncovered, stirring occasionally, until almost all the liquid has evaporated (6-8 minutes). Remove from heat and set aside covered, stirring occasionally, for 2 hours to cool to room temperature and for flavours to develop. Serve with grilled vegetables.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Ask the butcher to joint the rabbit for you.

Drink Suggestion

Juicy young red made from the Sicilian nero d’Avola grape.

Featured in

Nov 2016

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