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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."

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.

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.

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."

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.

World's Best Chefs Talks

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

Cauliflower mac and cheese with hazelnuts


This comforting dish is best served with a crisp bitter green salad with a tart dressing to cut through the richness.

You'll need

50 gm butter, coarsely chopped 50 gm (1/3 cup) plain flour 500 ml (2 cups) milk, warmed 120 gm coarsely grated aged cheddar, plus extra for scattering 1½ tbsp coarsely chopped thyme 1 tbsp Dijon mustard 200 gm dried macaroni 400 gm cauliflower (about 1/3 cauliflower), cut into florets 40 gm coarse day-old sourdough breadcrumbs 20 gm hazelnuts, coarsely chopped 1 tbsp olive oil To serve: bitter green leaf salad

Method

  • 01
  • Preheat grill to high heat. Melt butter in a saucepan over medium heat, add flour and stir until sandy-coloured (2-4 minutes). Gradually whisk in milk and stir until mixture is thick and comes to the boil (2-4 minutes). Stir in cheese, 1 tbsp thyme and mustard, season to taste and keep warm.
  • 02
  • Meanwhile, cook macaroni in a large saucepan of boiling salted water until al dente (5-6 minutes), adding cauliflower after 2 minutes. Drain and return cauliflower and macaroni to pan, stir in cheese sauce, season to taste, pour into a large baking dish, scatter with remaining cheese.
  • 03
  • Combine breadcrumbs, hazelnuts, oil and remaining thyme in a bowl, scatter over cauliflower mixture and grill until golden (3-4 minutes). Serve hot with a bitter green leaf salad.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2013

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