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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: roast beef and cabernet merlot


You'll need

1.5 kg roasting potatoes (8-10), such as Dutch cream, coarsely chopped 60 ml (¼ cup) olive oil 1 tbsp rosemary, coarsely chopped, plus two extra sprigs 1 garlic clove, finely chopped 1 beef rib roast (about 3kg), at room temperature 3 bunches baby carrots, scrubbed 70 gm lard or dripping   Yorkshire pudding batter 80 gm plain flour, sieved 1 tbsp thyme leaves 190 ml milk 2 eggs, lightly beaten

Method

  • 01
  • Cook potatoes in boiling salted water until just tender (12-15 minutes). Drain well and cool.
  • 02
  • For Yorkshire pudding batter, combine flour, thyme and 1 tsp fine sea salt flakes in a bowl. Whisk milk and eggs in a separate bowl, add to flour mixture, whisk until smooth and set aside to rest (1½-2 hours).
  • 03
  • Preheat oven to 220C. Combine rosemary, garlic and half the olive oil in a small bowl, rub over beef and season to taste. Scatter a few of the potatoes and carrots in a roasting pan. Place beef on vegetables and roast for 20 minutes, then reduce heat to 180C and roast for another 30 minutes. Add remaining carrots, drizzle with remaining olive oil, season to taste and roast until carrots are tender and beef is cooked to your liking (30-45 minutes for medium-rare). Set aside to rest (25 minutes).
  • 04
  • Meanwhile, heat 30gm lard or dripping in a large separate roasting pan in oven until smoking. Add remaining potatoes and roast, turning occasionally, until golden (45-55 minutes).
  • 05
  • Increase oven to 220C. Divide remaining lard or dripping between holes of muffin tray and heat in oven until smoking (3-4 minutes). Divide Yorkshire pudding batter among holes and bake until golden and puffed (15 minutes). Serve with roast beef, roast potatoes and roast carrots.

Note These Yorkshire puddings are inspired by a Jamie Oliver recipe - you'll need a muffin tray with 12 holes of 75ml each.


My early wine education came working in the UK trade, attending serious tastings in wood-panelled halls with pin-striped Masters of Wine pontificating about European classics. And no wine was considered more classic than the claret of Bordeaux.

I learned about the great communes of Margaux, Pauillac, St-Estèphe, St-Julien and Graves, about the premiers crus châteaux and the 1855 classification, about the great vintages and the noble traditions. Most importantly, I learned that a good claret - usually a blend of cabernet sauvignon, merlot and cabernet franc with perhaps a smidge of malbec and petit verdot thrown in for good measure - was the very best accompaniment to a classic Sunday roast with all the trimmings. The tannin of cabernet is softened by the succulent pink beef; the soft pillowy sweetness of the Yorkshire pud marries the roundness of the merlot; the herbs on the potatoes and peas chime with the other grapes in the blend. And when I moved to Australia, I learned that regions such as Margaret River, Coonawarra, the Clare Valley and the Yarra Valley produce blends of the cabernets and merlot (with perhaps a smidge of malbec and petit verdot thrown in for good measure) that are just as fabulous a match with a full-monty roast. Hurrah for Australian claret!


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jun 2012

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