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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."

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.

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.

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.

Char-grilled leek, chèvre and mint omelettes


You'll need

24 baby leeks, trimmed, soaked in cold water for 30 minutes to remove dirt, drained 60 ml (¼ cup) olive oil, plus extra to serve 8 eggs 60 gm (¼ cup) double cream 40 gm butter, coarsely chopped 120 gm goat’s curd 1 cup (loosely packed) mint leaves, to serve To serve: lemon wedges

Method

  • 01
  • Preheat a large char-grill pan over high heat. Drizzle leek with oil and char-grill, turning occasionally, until golden and cooked through (3-4 minutes). Cool, then coarsely chop half the leeks and set aside separately.
  • 02
  • Preheat oven to 200C. Whisk eggs and cream in a bowl, season to taste. Heat butter in a rösti pan (see note) over high heat. Add one-quarter of the egg mixture, scatter over one-quarter of the chopped leek and one-quarter of the goat’s curd and bake until just cooked through (3-5 minutes). Remove omelette from pan and keep warm, then repeat with remaining ingredients. Serve warm, topped with mint and whole leeks and drizzled with oil and lemon juice.
Note Rösti pans, small frying pans about 12cm in diameter, are available from select kitchenware shops. Alternatively, you could make one large omelette in a regular pan.

This recipe is from the August 2011 issue of Australian Gourmet Traveller.

"I would like to try to re-create the chèvre omelettes Ashley Brandom serves at The Pot. Would you please request the recipe?"
Jonathan McAlpine, Brighton, SA

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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