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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."

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.

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.

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.

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.

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."

Torched kingfish with kimchi mayo, charred onion and black sesame oil


"I love Stillwater's kingfish. May I please have the recipe so I can try it at home?"
Paul Shine, Launceston, Tas 

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

½ white onion, quartered, pieces separated For roasting and frying: grapeseed oil 25 gm sushi rice, rinsed 1 small witlof, leaves separated 300 gm sashimi-grade yellow tail kingfish, cut across the grain into 5mm slices 50 ml white soy sauce (see note) 1 tbsp black sesame oil (see note) 25 gm (1 cup) baby mizuna   Kimchi mayonnaise 1 egg 2 tbsp kimchi 2 tsp rice vinegar ½ tsp Dijon mustard ½ small garlic clove 120 ml grapeseed oil ¼ tsp sambal oelek

Method

  • 01
  • Preheat oven to 220C. Toss onion with 1 tsp grapeseed oil and roast on an oven tray until blackened (25-30 minutes). Cool (it will be brittle), then grind to ash in a spice grinder or with a mortar and pestle.
  • 02
  • Reduce oven to 55C or lowest setting. Add sushi rice to a saucepan of boiling water, bring back to the boil, then reduce heat to low-medium and simmer until slightly overcooked (15-20 minutes). Drain, refresh under cold water, drain well and spread on an oven tray lined with baking paper. Place in oven until dry but pliable (1½-2 hours).
  • 03
  • Heat 3cm oil to 180C in a deep saucepan and fry rice in 2 batches, stirring, until crisp but not coloured (15 seconds). Remove with a skimmer, shake off excess oil and cool on paper towels.
  • 04
  • For kimchi mayonnaise, soft-poach egg, drain, cool briefly, then blend in a small food processor with kimchi, vinegar, mustard and garlic to combine. Gradually add grapeseed oil in a steady stream until incorporated and thickened. Add sambal and season to taste.
  • 05
  • Place witlof in iced water to crisp (2 minutes), then pat dry. Place kingfish on a metal tray and blowtorch one side to just char. Arrange on serving plates with witlof, season with salt, white soy sauce and sesame oil. Dot with kimchi mayo, scatter with mizuna, puffed rice and a little charred onion powder and serve.

Note White soy sauce is available from Japanese grocers. Black sesame oil is available online from Santos Organics. If it's unavailable use white sesame oil.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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Sep 2015

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