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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

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Fig recipes

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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

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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.

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.

Prawn cocktail sandwiches


You'll need

  Sandwiches 1 red onion, halved and thinly sliced 2 tbsp white wine vinegar 2 small sourdough ficelles, halved, or 1 large sourdough baguette, cut into 4 pieces 12 butter lettuce leaves 20 cooked medium tiger prawns, peeled and cleaned To serve: lemon wedges   Tomato chilli mayonnaise 1 egg yolk 1 tsp Dijon mustard 2/3 cup light olive oil 1 egg tomato, peeled, seeded and finely chopped 2 tsp lemon juice 1 fresh red birdseye chilli, finely chopped

Method

  • 01
  • Combine onion and 1 tsp sea salt in a bowl and mix well, then leave for 20 minutes. Meanwhile, for tomato chilli mayonnaise, process egg yolk and mustard in a small food processor until combined, then, with motor running, add olive oil in a steady stream until thick and emulsified. Add tomato, lemon juice and chilli and process until smooth and combined. Transfer mixture to a small bowl and season to taste.
  • 02
  • Rinse red onion under cold water, then drain and pat dry on absorbent paper. Combine onion and vinegar in a bowl, season to taste with freshly ground black pepper and mix well.
  • 03
  • Cut bread in half horizontally and fill each piece with 3 lettuce leaves and 5 prawns. Top with a little marinated onion, drizzle with tomato chilli mayonnaise and season to taste with a little freshly ground black pepper.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2006 Jacob’s Creek Reserve Rosé.

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