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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."

Zuppa di pesce


You'll need

½ cup olive oil, plus extra for drizzling 4 cloves of garlic, finely chopped 1 fresh birdseye chilli, finely chopped 400 gm clams (vongole), soaked and drained 1.2 kg black mussels, scrubbed and bearded 4 egg tomatoes, peeled, seeded and finely chopped ½ cup finely chopped flat-leaf parsley 4 (500gm) squid hoods, scored and thickly sliced 3 (325gm each) blue swimmer crabs, cleaned and halved 450 gm scampi, heads removed, cleaned and halved lengthways 3 cups fish stock 110 gm (½ cup) fregola (see note), roasted at 180C for 6 minutes 600 gm snapper fillets, skinned, pin-boned and cut into 3cm pieces 1/4 cup loosely-packed basil leaves

Method

  • 01
  • Heat oil in a large heavy-based saucepan or casserole, add garlic and chilli and cook over low heat for 1-2 minutes or until soft.
  • 02
  • Add clams, mussels, tomatoes and half the parsley and bring to a simmer, then cover and cook over high heat for 3 minutes or until clams and mussels open, then transfer to a large bowl, cover and keep warm. Add squid to pan and cook for 1 minute or until opaque, and transfer to bowl with clams and mussels. Add crabs and scampi to pan and cook for 3 minutes or until shells change in colour.
  • 03
  • Add stock and fregola to pan, bring to a simmer, then cook, covered, over low heat for 6 minutes or until fregola is just tender. Add snapper and cook for 2-3 minutes or until just tender. Return other seafood to pan, add basil and remaining parsley and cook, stirring, for another 2 minutes or until heated through.
  • 04
  • Divide soup among bowls, drizzle with olive oil and serve immediately.

Note Fregola is made from durum semolina pasta, which is rolled into irregular shapes, then roasted for a nutty flavour. Available from The Essential Ingredient and Enoteca Sileno.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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