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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."

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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.

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.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

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."

Baked eggplant and ricotta sformato with fregola and roasted tomato sauce


You'll need

3 medium eggplants (about 350gm each) 250 ml (1 cup) extra-virgin olive oil, plus extra to serve 200 gm fregola (see note) 200 gm ricotta ½ cup (loosely packed) basil leaves, coarsely chopped ¼ cup (loosely packed) parsley leaves, coarsely chopped 2 cloves garlic, crushed 2/3 cup finely grated parmesan 1 egg ½ cup (loosely packed) basil leaves   Roasted tomato sauce 6 ripe Roma tomatoes, cored, coarsely chopped 1 small Spanish onion, coarsely chopped 3 cloves garlic, coarsely chopped ½ red capsicum, seeds removed and coarsely chopped ½ cup (loosely packed) basil leaves, coarsely torn 2 tbsp extra-virgin olive oil 200 gm canned tomatoes 100 ml vegetable stock 80 ml (1/3 cup) red wine vinegar 1 tbsp brown sugar

Method

  • 01
  • For tomato sauce, preheat oven to 190C. Combine tomatoes, onion, garlic, capsicum, basil and olive oil in a baking dish and season to taste with sea salt and freshly ground black pepper. Bake for 40 minutes or until tomato and capsicum are coloured and soft. Transfer tomato mixture to a heavy-based saucepan, add canned tomatoes, stock, vinegar and sugar and bring to the boil over medium heat. Reduce heat and simmer gently for 40 minutes or until mixture has thickened. Cool slightly, place in a food processor and blend until smooth.
  • 02
  • Trim ends from eggplant then slice lengthwise into 5mm-thick slices. Brush eggplant lightly with ½ cup olive oil. Heat a chargrill pan over a high heat and cook eggplant, in batches, for 2 minutes each side or until golden and cooked through. Drain on absorbent paper and cool.
  • 03
  • Preheat oven to 180C. Scatter ricotta over a baking paper-lined oven tray and drizzle with 1 tbsp olive oil. Scatter with 1 tbsp each of basil and parsley and bake for 20 minutes or until just starting to colour. Cool.
  • 04
  • Cook fregola in boiling salted water according to packet directions or until tender. Drain and drizzle with 1 tbsp olive oil, toss to combine and season to taste, cool. Place in a bowl, add remaining basil and parsley, garlic, egg, parmesan, 1/3 cup roasted tomato sauce, crumble over ricotta and stir gently to combine. Season to taste.
  • 05
  • Line six 1 cup-capacity moulds with plastic wrap, then line with eggplant slices overlapping slightly. Spoon fregola mixture into prepared moulds and pack down firmly, fold eggplant over filling, then fold over plastic wrap. Refrigerate overnight.
  • 06
  • Preheat oven to 160C. To serve, unmould sformato, remove the plastic wrap and transfer to a baking paper-lined oven tray, drizzle with remaining olive oil and bake for 20 minutes or until heated through. Heat remaining tomato sauce over medium heat for 5 minutes or until just heated through, then spoon onto plates, top with sformato, scatter with basil leaves and drizzle with extra olive oil, season to taste.
Note Fregola or fregolone is a Sardinian cous cous and is available from The Essential Ingredient and Italian delicatessens.

"My husband and I enjoyed a marvellous vegetarian dish at the Stokehouse in St Kilda. We would be very grateful if you might be able to persuade Anthony Musarra to share the recipe for his eggplant sformato."
Ciara O'Sullivan, Alice Springs, NT

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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