The February issue

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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.

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.

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."

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.

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.

Hot and sour soup


"This is surely one of the most recognisable dishes in China and is known everywhere in the West. This classic probably had its roots in Beijing, though it is claimed by Sichuan and Hunan as well. It originally called for chicken's or duck's blood but I must confess that I'm quite happy to do without. The heat of the soup relies not so much on chilli but black pepper instead" - Tony Tan

You'll need

150 gm lean pork or chicken, julienned 1.5 litres chicken stock 1 clove of garlic, bruised 2 cm piece ginger, bruised 5 dried Chinese mushrooms, soaked in hot water for 10 minutes until soft, drained, stems removed and julienned 2 tbsp dried cloud ear mushrooms, soaked in hot water for 5 minutes until soft, drained, hard ends trimmed and torn into small pieces 30 gm lily buds (golden needles, see note), soaked in hot water for 20 minutes, drained, hard ends trimmed and halved, optional ¼ cup Sichuan preserved vegetable (see note), julienned ¾ tsp granulated sugar, to taste 1 tbsp light soy sauce 1 tbsp dark soy sauce 200 gm beancurd, cut into 1.5cm pieces 2 tbsp cornflour combined with 1/3 cup water 2 eggs, lightly beaten 1/3 cup Chinkiang vinegar (see note), or to taste 2 tsp sesame oil 1 green onion, finely sliced   Marinade 1 tsp dark soy sauce 1 tsp Shaoxing rice wine 1½ tsp cornflour combined with 1 tbsp water

Method

  • 01
  • Combine pork (or chicken), marinade ingredients, ½ tsp freshly ground black pepper and a pinch of salt in a bowl, stand for at least 10 minutes to absorb flavours.
  • 02
  • Place stock, garlic and ginger in a saucepan, cover, and bring to a boil over high heat, then add mushrooms, lily buds, preserved vegetable, sugar and soy sauces, and season to taste with sea salt and freshly ground black pepper. Bring to the boil and add pork, separating using a fork, then add beancurd, return to the boil and slowly stir in cornflour mixture. Slowly bring back to the boil, pour in eggs, stirring continuously using chopsticks or a fork, reduce heat to low and let eggs set for 30 seconds. Stir in vinegar and season with freshly ground black pepper, then add sesame oil and green onion and serve immediately.

Note Sichuan preserved vegetable (called zhacai in Mandarin or ja choy in Cantonese) is often sold in cans or plastic bags or in refrigerated counters in Chinese grocers. Made from the stems of a variety of mustard green, it is brined, then pickled in chilli powder. It is best to rinse off the excess chilli and salt before use. Chinkiang vinegar is a fragrant black vinegar made from glutinous rice, water and salt, from Jiangsu Province. Gold Plum Chinkiang vinegar is one of the best. Lily buds (golden needles) are dried unopened flowers of yellow and orange day lilies. The Chinese call them 'golden needles' because they are thin and yellow in colour. They are sold in plastic packets.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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