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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: torta Pasqualina and vermentino


You'll need

500 gm plain flour 80 ml (1/3 cup) olive oil, plus extra for brushing 1 onion, finely chopped 1.2 kg greens such as silverbeet, cavolo nero and frisée, trimmed 500 gm firm ricotta, drained 100 gm Parmigiano-Reggiano, finely grated 6 eggs

Method

  • 01
  • Combine flour and a large pinch of salt on a work surface, form a well in centre, add half the olive oil and 250ml lukewarm water, then knead until a smooth dough forms (8-10 minutes), adding a little more water if necessary. Divide dough into 10 balls, cover with a damp tea towel and set aside to rest (1 hour).
  • 02
  • Heat remaining olive oil in a frying pan over medium heat, add onion, sauté until tender (6-8 minutes), season to taste, set aside to cool.
  • 03
  • Cook greens in boiling salted water until tender (1-2 minutes), drain, refresh (see cook’s notes p218), drain well, coarsely chop and combine in a bowl with onion, cheeses and 2 eggs. Season to taste, stir to combine.
  • 04
  • Preheat oven to 190C. Oil and flour a 20cm-diameter cake tin. Roll out half the balls on a lightly floured surface to 1mm thick and line base and sides of tin, brushing with oil between each layer. Fill with greens mixture, make 4 indents in filling with the back of a spoon and crack remaining eggs into indents. Fold in pastry edges, roll remaining dough balls to 1mm thick and layer on top of pie, brushing between each with oil. Trim edges, brush top with oil and bake until golden and cooked though (40-45 minutes). Cool in tin until cool enough to touch, turn out, cool to room temperature and serve.

This traditional Easter dish comes from Liguria, on Italy's north-west coast. The dry white wines you'll find in Ligurian bars and restaurants are commonly made from the vermentino grape; in fact, you'll find vermentino across the Mediterranean from Provence (where it's known as rolle) down through the vineyards of the Tuscan coast to Sardinia, where it produces that island's best whites. As well as producing one of the best wine styles to drink with seafood (particularly charcoal-grilled oily fish such as sardines), vermentino's naturally tart, chalky acidity, lively lemony flavour and relatively neutral aromatic qualities make it a great match for savoury dishes featuring salty cheeses and slightly bitter greens. Vermentino's adaptability - it performs well in vineyards from the hills of Liguria to the baking plains of Sardinia - has stood it in good stead in the increasing number of Australian wine regions where it is now grown. The vine's heat- and drought-tolerance really impressed growers in the recent run of hot vintages endured in dry, warm climate regions such as those along the Murray River. But early reports indicate that vermentino vines have also fared well during the decidedly damp 2011 growing season.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Apr 2011

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