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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."

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.

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.

Calamari and green mango salad


You'll need

400 gm cleaned calamari (about 550gm uncleaned) 2 green mangoes, thinly shredded on a mandolin 5 red shallots, thinly sliced 2 cups (loosely packed) each coarsely torn mint and coriander To serve: lime wedges   Lime dressing 2 coriander roots, scraped 5 gm (2.5cm) piece of galangal, thinly sliced 2 birdseye chillies, coarsely chopped 1 garlic clove, coarsely chopped 1 long red chilli, seeds removed, coarsely chopped 60 ml lime juice, or to taste 30 gm palm sugar, or to taste 30 ml fish sauce, or to taste

Method

  • 01
  • Open out calamari, then cut into 5cm pieces and score flesh on inside in a crosshatch pattern. Pat dry with absorbent paper and refrigerate until required.
  • 02
  • For lime dressing, pound coriander and galangal in a mortar and pestle to a coarse paste. Add birdseye chilli, then garlic, then long red chilli, pounding to a fine paste after each addition. Add lime juice, palm sugar and fish sauce, adjusting quantities to taste (the flavour should be sour, hot, sweet and salty), and set aside.
  • 03
  • Heat a large char-grill pan over high heat and grill calamari, turning once, until just cooked through (3-4 minutes).
  • 04
  • Combine mango, shallot, herbs and calamari in a large bowl, drizzle over a little dressing and toss to combine. Add more dressing to taste and serve warm with lime wedges.
This recipe is from the November 2010 issue of Australian Gourmet Traveller.

“I’ve just tried the amazing calamari and green mango salad at Sailors Thai in Sydney’s Potts Point. Would you please ask the restaurant to share the recipe?”
Jainie O’Neill, Sydney, 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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