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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.

Braised white beans with chicken and parmesan


For a vegetarian option, double the white bean recipe and serve it with char-grilled bread drizzled with olive oil and rubbed with garlic.

You'll need

500 ml (2 cups) chicken or vegetable stock 2 tbsp olive oil 1 onion, finely chopped 3 garlic cloves, finely chopped 800 gm canned white beans, drained, rinsed under cold water 2 thyme sprigs 100 gm thinly sliced curly kale 40 gm finely grated parmesan, plus extra, to serve   Chicken meatballs 500 gm minced chicken 60 gm parmesan, finely grated 50 gm fine fresh sourdough breadcrumbs 1 egg, lightly beaten 1 tbsp thyme

Method

  • 01
  • For chicken meatballs, combine ingredients in a bowl, season to taste, form heaped tablespoons of mixture into balls and set aside on an oven tray.
  • 02
  • Bring stock to the simmer in a saucepan over medium heat. Add meatballs in batches and simmer until just cooked (4-5 minutes). Remove with a slotted spoon and set aside. Reserve stock.
  • 03
  • Heat oil in a large saucepan over medium heat. Add onion and garlic and stir occasionally until tender (4-6 minutes). Add beans and thyme, stir to coat, then add reserved stock and simmer until reduced by half (4-5 minutes). Add kale, stir until beginning to soften (1-2 minutes), then add meatballs and stir to warm through. Add parmesan, season to taste, spoon into serving bowls and serve hot with extra parmesan.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2013

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