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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.

Sashimi of mulloway with beetroot pickle


You'll need

1 beetroot, thinly sliced into rounds on a mandolin 20 gm (1.5 cm piece) ginger, cut into julienne 2 tbsp caster sugar Juice of 1 lemon 500 gm skinless mulloway, thinly sliced 2 tbsp finely chopped chives   Soy and olive oil dressing 100 ml extra-virgin olive oil 50 ml soy sauce 1 tbsp white sugar Finely grated rind and juice of 1 orange ¼ tsp dried chilli flakes ¼ tsp fennel seeds

Method

  • 01
  • Combine beetroot, ginger, sugar, juice and 1 tbsp fine sea salt in a non-reactive bowl and set aside to pickle (25-30 minutes).
  • 02
  • Meanwhile, for soy and olive oil dressing, whisk ingredients in a bowl, season to taste, set aside for flavours to develop (30 minutes).
  • 03
  • Arrange mulloway slices on plates, top with drained beetroot, drizzle over dressing, scatter with chives and serve.
This recipe is from the March 2011 issue of Australian Gourmet Traveller.

“The sashimi of mulloway with beetroot pickle at Bar H was one of my favourite dishes of the summer, and I would be grateful if chef Hamish Ingham would pass on his recipe.”
John Templeton, Cheltenham, 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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