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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.

World's Best Chefs Talks

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

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."

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.

Perfect match: lamb ribs with montepulciano


You'll need

5 garlic cloves, coarsely chopped 1 tbsp each dried oregano and dried mint 2 lemons, finely grated rind only 1 tsp chilli flakes 125 ml (½ cup) olive oil 2 lamb ribs (about 1.2kg), trimmed 50 ml extra-virgin olive oil 1 lemon, juice only 1 tbsp thyme leaves 1 tsp Dijon mustard 2 butter lettuces, quartered 4 radishes, thinly sliced crossways 1 telegraph cucumber, cut into 4cm batons 50 gm Persian feta

Method

  • 01
  • Pound garlic, dried herbs, rind and chilli in a mortar and pestle to a coarse paste, add oil, stir to combine. Place lamb in a non-reactive dish, pour marinade over, rub to coat, refrigerate overnight to marinate.
  • 02
  • Preheat oven to 150C. Place ribs on a wire rack placed in a roasting pan, season to taste, cover with foil, cook until tender (1¾-2 hours). Keep warm.
  • 03
  • Preheat a char-grill over high heat. Whisk extra-virgin olive oil, lemon juice, thyme and mustard in a bowl, season to taste, set aside.
  • 04
  • Grill lamb ribs until well-charred, turning once (3-5 minutes each side). Cut into desired portions and season to taste.
  • 05
  • Meanwhile, combine remaining ingredients (except feta) in a bowl, drizzle dressing over and toss to combine. Scatter feta over and serve with lamb ribs.

Note You'll need to begin this recipe a day ahead.


You've gotta love lamb ribs. They're one of the cheapest cuts you can buy, but with the right combination of some seriously punchy marinade ingredients, patience, and that final, crucial, crisping-up on the barbecue, you end up with lip-smackin', finger-lickin', bone-gnawin' morsels of joy. To go with the Mediterranean flavours - the richness of garlic, the fire of chilli, the zest of lemon, the deep aroma of oregano - a bold, fleshy but tannic southern Italian-style young red is the perfect accompaniment. I'd recommend a wine made from the montepulciano grape. Originally from the Marche region on Italy's south-east coast, where it produces some stunning-value wines (bold reds with approachable fruit, dry but not tongue-searingly astringent), the montepulciano variety is popping up in more and more Australian vineyards. From the hot, sun-drenched region of the Riverland to the cooler climate and longer growing season of the Adelaide Hills, the grape is proving well suited to our environment too. It's performed so well in warm-climate vineyards that many growers in the inland, irrigated regions are planting it in anticipation of an even drier, warmer future.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Nov 2009

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