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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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

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.

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."

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Indonesian fried rice with snake bean relish


You'll need

400 gm (2 cups) jasmine rice, rinsed until water runs clear 185 ml (¾ cup) peanut oil 65 gm (1 cup) fried shallots 75 gm (¼ cup) anchovy sambal (see note) 60 ml (¼ cup) each of light soy sauce and kecap manis 1 tbsp tomato sauce 1 tsp paprika 4 eggs   Snake bean relish 125 ml (½ cup) peanut oil 1 bunch of snake beans, cut into 4cm lengths 3 red shallots, finely chopped 2 garlic cloves, finely chopped 20 gm (¼ cup) dried anchovies (see note) 1 tsp chilli powder

Method

  • 01
  • Combine rice and enough water to cover by 1cm in a saucepan. Bring to the boil, then reduce heat to a simmer and cook, covered, over low heat until rice is cooked and liquid is absorbed (12-14 minutes).
  • 02
  • Meanwhile, for snake bean relish, heat oil in a wok over high heat. Stirfry beans (1-2 minutes), then remove with a slotted spoon, reserving 2 tbsp oil in wok. Add shallot, garlic and anchovies and fry until crisp (1-2 minutes). Add chilli and beans, stir to combine, drain excess oil and set aside to cool.
  • 03
  • Heat 125ml oil in a wok over high heat. Add rice and cook, tossing to coat grains, (1-2 minutes). Add remaining ingredients except eggs and cook until combined (1-2 minutes).
  • 04
  • Meanwhile, heat remaining oil in a frying pan over medium heat. Crack in eggs and cook until soft-fried (2-3 minutes). Serve rice topped with egg and relish to the side.
Note Anchovy sambal and dried anchovies are available from Asian grocers.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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