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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.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

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."

Perfect match: rare roast beef and sauvignon blanc


You'll need

30 ml vegetable oil 1 beef fillet (about 1.2kg), trimmed and tied 250 gm broad beans (about 550gm unpodded) 200 gm peas (about 400gm unpodded) 2 bunches green asparagus, trimmed 400 gm green beans, trimmed   Green goddess dressing 125 ml (½ cup) mayonnaise 125 gm (½ cup) sour cream 40 ml lemon juice, or to taste 2 cups (loosely packed) flat-leaf parsley, finely chopped 2 golden shallots, finely chopped 7 anchovies, finely chopped ¼ cup chives, finely chopped 1 garlic clove, finely chopped 2 tbsp capers, rinsed, finely chopped

Method

  • 01
  • Preheat oven to 160C. Heat a large frying pan over high heat, add oil, season beef to taste and cook, turning occasionally, until brown (1-2 minutes each side). Place on a wire rack over a roasting tray and roast until cooked to your liking (35-40 minutes for rare), cover loosely with foil and set aside to rest. Just before serving, thickly slice.
  • 02
  • Meanwhile, for green goddess dressing, combine ingredients in a food processor, pulse until combined, refrigerate until required.
  • 03
  • Blanch broad beans and peas (2-3 minutes; see cook’s notes p210), drain and refresh, then blanch asparagus and green beans (2-4 minutes), drain and refresh. Combine in a bowl, drizzle over a little dressing, toss to combine, season to taste. Serve with roast beef and extra dressing to the side.

White wine with beef? Haven't you heard of the golden rules of wine and food matching? Are you mad? Well, not entirely. Most of the flavours and tastes in this dish - snapping-fresh spring vegies, lemon juice, salty anchovies and capers, pungent chives and garlic - are aimed straight at the heart of an aromatic, assertive white wine so it seems crazy not to follow their lead. It's true, though, that the juicy, bloody slices of rich-tasting but lean beef probably call for a red. So I suggest you compromise and choose a strong-tasting white like a sauvignon blanc (remembering that savvy is a genetic parent of the cabernet sauvignon vine, and shares many of the leafy, herbal aspects of the red grape's flavour profile), but one made more like a red wine. Luckily, a small but steadily growing band of adventurous winemakers are fermenting their sauvignon grapes in oak barrels, either partly (they'll ferment some of the juice in barrel, some in a stainless steel tank, and then blend the two components) or wholly. And the results can be remarkably satisfying, deliciously full-bodied white wines, perfect with spring beef salads like this.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Oct 2010

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