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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.

Perfect match: spiced snapper with savagnin


You'll need

2 tbsp coriander seeds 1 tbsp cumin seeds 2 cloves ½ cinnamon quill 1 star anise 20 gm (4cm piece) ginger, finely grated 5 garlic cloves, coarsely chopped 3 long green chillies, seeds removed, coarsely chopped 2 cups (loosely packed) coriander 1 lime, rind finely grated, thinly sliced 50 ml vegetable oil 50 ml white wine vinegar 1 snapper (about 2.5kg), scaled and cleaned   Tomato and cucumber salad 200 ml white wine vinegar 110 gm (½ cup) caster sugar 500 gm vine-ripened plum truss tomatoes, halved 1 telegraph cucumber, cut into 2cm pieces ½ Spanish onion, finely chopped 1 garlic clove, finely chopped ½ cup (loosely packed) coriander, coarsely chopped

Method

  • 01
  • Dry-roast coriander and cumin separately until fragrant (1-2 minutes), reserve half the cumin seeds for salad, then finely grind remainder in a spice grinder with cloves, cinnamon and star anise. Process remaining ingredients (except snapper and sliced lime) in a food processor, add dry-roasted spices and combine to form a paste. Rub snapper with paste, cover with plastic wrap and refrigerate to marinate (6 hours-overnight).
  • 02
  • Preheat oven to 200C. Place lime slices inside snapper cavity. Wrap snapper in aluminium foil, place on a roasting tray and cook until just cooked through (35-40 minutes).
  • 03
  • Meanwhile, for tomato and cucumber salad, combine vinegar and sugar in a small saucepan, stir over medium heat until sugar dissolves, then simmer until slightly thickened (3-4 minutes) and set aside to cool. Combine tomato, cucumber, onion, garlic and reserved cumin seeds in a bowl. Pour over vinegar mixture, then refrigerate until cold. Stir through coriander, season to taste and serve with snapper.

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


You are familiar with the story by now, I'm sure. Last year, Australian vignerons were shocked to discover that the white grape growing in their vineyards that they thought was the trendy Spanish albariño was in fact the obscure French savagnin. The growers and makers have since got on with picking the grapes and making the wine - whatever it was called. As it happens, savagnin is also known in parts of Europe as white traminer - which makes sense in retrospect as many of the wines made from this variety here in Australia have been exotic yet fresh, like a cross between fat gewürztraminer and steely riesling. Indeed, many of the Australian savagnins in bottle shops are more traminer-like than the Australian gewürztraminers. And this is exactly the kind of white you need with this dish. The wine's delicate perfume will tackle the aromatic spice rub, while its dry finish is wonderfully matched to the rich flesh of the fish.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2010

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