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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."

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.

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.

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.

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.

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."

Chicken and sweetcorn soup with seared scallops


You'll need

1 tbsp clarified butter (see note) 12 scallops, roe removed To taste: dry sherry To serve: green tops of 4 green onions, cut into julienne, placed in iced water   Dark chicken stock 500 gm each chicken carcasses and wings 1 carrot, coarsley chopped 1 onion, coarsely chopped 1 stalk of celery, coarsely chopped 1 bay leaf 2 sprigs of thyme ¼ tsp black peppercorns   Green onion oil 100 ml cottonseed or grapeseed oil 2 green onions, coarsely chopped   Corn purée 2 cobs of corn, husks and silks removed 50 gm butter 2 golden shallots, finely diced 100 ml dry sherry

Method

  • 01
  • For chicken stock, preheat oven to 200C, roast chicken carcasses and wings in a roasting pan for 40 minutes or until golden. Transfer to a large heavy-based saucepan, add remaining ingredients and 4 litres of water or enough to cover bones, bring to the boil, reduce heat to low and simmer for 6 hours. Strain through a fine sieve, discard solids, return to pan and bring to the boil. Cook over medium heat for 45 minutes or until reduced to 600ml. Strain in a muslin-lined sieve, cool, then refrigerate for 2 hours or until a layer of fat forms on top.
  • 02
  • For green onion oil, heat oil in a saucepan over medium heat for 5 minutes or until it reaches 60C, transfer to a blender, add onion and process until smooth. Makes ½ cup.
  • 03
  • For corn purée, use a knife to remove kernels. Melt butter in a frying pan over medium heat, add corn and shallots and cook for 3 minutes or until starting to soften. Deglaze with sherry, cover, cook for 5 minutes or until corn is soft, season to taste with sea salt and freshly ground black pepper. Transfer to a food processor and process until smooth, then pass through a fine sieve and keep warm.
  • 04
  • Using a spoon, scrape and discard fat from stock, heat stock in a saucepan over medium heat, add sherry to taste and season.
  • 05
  • Heat clarified butter in a pan over medium heat, cook scallops for 30 seconds on each side or until golden. Drain on absorbent paper.
  • 06
  • Drain onion tops and pat dry, divide purée between bowls, top with scallops, drizzle with 2 tsp of green onion oil, scatter with onion tops, ladle over stock and serve.
Note For clarified butter, melt cold cubed butter until fat separates from milky solids, pour into a jug, stand, skim surface then pour off clear butter and reserve, discarding milk fat. 250gm butter will yield 225ml of clarified butter. Clarified butter or ghee is available form supermarkets.

Pettavel is my favourite Geelong haunt. Could you sweet-talk chef Matt Dempsey into sharing his recipe for chicken and corn soup.”
Nicole Stevens, Albert Park, Vic

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 4 people
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At A Glance

  • Serves 4 people

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