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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."

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, broad beans and Manchego


You'll need

600 gm podded baby broad beans (about 1.5kg unpodded) 4 chorizo (about 100gm each), halved lengthways 2 tbsp aged sherry vinegar (see note) 60 ml (¼ cup) extra-virgin olive oil 4 thick slices sourdough bread 1 garlic clove, halved 60 gm Manchego, thinly shaved 1 cup (firmly packed) mint, coarsely torn

Method

  • 01
  • Blanch broad beans in boiling salted water until tender (1-2 minutes). Refresh, then set aside in a large bowl.
  • 02
  • Preheat a char-grill pan over high heat. Grill chorizo, starting cut-side down, turning once, until golden, (2-3 minutes each side), remove from heat and thickly slice, then combine with broad beans. Add vinegar and half the oil, season to taste and set aside.
  • 03
  • Drizzle bread with remaining oil, season to taste and char-grill, turning once, until golden (1 minute each side). Rub with cut-side of garlic and serve topped with broad bean mixture, scattered with Manchego and mint.

Note If aged sherry vinegar is unavailable, substitute aged red wine vinegar. This flavour-packed combination can be eaten on its own, as an entrée or as a canapé. Baby broad beans don't need to be double-podded because the skin is tender enough to eat. If you can only find more mature broad beans, peel them after blanching them.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Sep 2011

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