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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.

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.

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.

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.

Olive oil-poached groper with romesco crumbs, pumpkin purée and caperberry and olive salad


You'll need

1¾ litres (7 cups) olive oil 1 sprig each of thyme and rosemary 500 ml (2 cups) balsamic vinegar 4 (about 180gm each) skinless Bass groper fillets, or other white-fleshed fish such as hapuka or Murray cod   Pumpkin purée 375 gm peeled butternut pumpkin, finely chopped 100 ml pouring cream 50 ml milk 25 gm salted butter, coarsely chopped   Romesco crumbs 100 gm dried breadcrumbs ½ tsp smoked sweet paprika 2 tsp pine nuts, roasted   Caperberry and olive salad 12 caperberries 4 large green olives, cheeks removed 1 (about 250gm) oxheart tomato, blanched, peeled and cut into 1cm dice 8 large flat-leaf parsley leaves 1 tbsp extra-virgin olive oil 2 tsp chardonnay vinegar

Method

  • 01
  • Combine oil, thyme and rosemary in a large frying pan over low heat and heat oil to 65C. Maintain this temperature until herbs infuse (about 1 hour).
  • 02
  • Meanwhile, simmer vinegar in a saucepan over low-medium heat until reduced to 165ml (about 40 minutes).
  • 03
  • For pumpkin purée, combine ingredients in a saucepan, bring to the boil, reduce heat to low and simmer until pumpkin is tender (about 15 minutes). Cool slightly. Transfer to a blender and blend until smooth. Season to taste with freshly ground black pepper.
  • 04
  • For romesco crumbs, process breadcrumbs and paprika in a blender until combined, gradually add pine nuts and process until finely chopped. Set aside.
  • 05
  • For caperberry and olive salad, combine all ingredients in a bowl and set aside.
  • 06
  • Poach fish skin-side down in infused oil (at 65C) for 8 minutes for medium rare or until fish is cooked to your liking. Remove fish from oil and pat dry using absorbent paper. Cover flesh side of fish with romesco crumbs and keep warm. Divide pumpkin purée between plates, drizzle with balsamic reduction, top with fish and serve with caperberry and olive salad to the side.

"Is there a better place in Sydney than Catalina to enjoy great food and views? I especially liked chef Paul McMahon's olive oil-poached groper and would love the recipe."
Mel Parsons, Mt Colah, NSW

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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