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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.

Momofuku Seiobo's Jerk pork chop with lime


"Could you share the recipe for Momofuku Seiobo's jerk pork with lime? It's just the right dish to throw on the barbecue."
James McIntyre, Darlinghurst, NSW

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

4 pork cutlets, chine bone attached, rind removed (about 300gm each) 2 tsp grapeseed oil Lime cheeks and kaffir lime leaves, to serve Finely grated rind of 2 limes Warm roti, to serve (optional)   Jerk spice mix 35 gm brown sugar 1 spring onion, finely chopped 1 small garlic clove, finely chopped ½ small habanero chilli, finely chopped 3 tsp grapeseed oil 3 tsp ground allspice 2½ tsp tamari 2 tsp freshly ground black pepper 1½ tsp lime juice ½ tsp finely chopped ginger ¼ tsp dried thyme Pinch each of freshly grated nutmeg and ground cinnamon

Method

  • 01
  • Preheat oven to 150C and a barbecue to low heat. Lightly oil the grill. For jerk spice mix, combine ingredients in a bowl with ½ tsp salt.
  • 02
  • Season pork generously. Heat a large frying pan over high heat, add half the oil and brown half the pork well all over (1-2 minutes each side). Remove pork, wipe out pan and repeat with remaining oil and pork. Rub pork thoroughly with jerk spice mix and grill on barbecue until just cooked (3-5 minutes per side). If the jerk starts to burn before the pork is cooked, remove from the grill and finish cooking in the oven. Rest pork for 2 minutes, then arrange on a bed of kaffir lime leaves, sprinkle with finely grated lime rind, and serve with lime cheeks and warm roti.

Note Roti are available from select delicatessens and supermarkets, or see the GT website for a recipe. Warm them in the oven or on the barbecue.


At A Glance

  • Serves 4 people
GT
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At A Glance

  • Serves 4 people

Featured in

Mar 2016

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