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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.

World's Best Chefs Talks

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

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.

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.

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.

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."

Simple ginger congee with egg and dried shrimp


This is a great way to use leftover rice for breakfast, along with your favourite Asian pickles.

You'll need

1 litre (4 cups) chicken stock 380 gm (3 cups) cooked long-grain white rice (about 1½ cups uncooked) 25 gm ginger, coarsely chopped 4 eggs 2 tbsp dried shrimp To serve: coriander sprigs, thinly sliced spring onions, soy sauce, preserved vegetables or any pickles

Method

  • 01
  • Combine stock, rice and ginger in a saucepan, bring to the boil over medium-high heat and cook, stirring often, until it starts to thicken (15 minutes). Set aside and stir occasionally until congee is thickened (10 minutes).
  • 02
  • Meanwhile, cook eggs in boiling water until soft-boiled (7 minutes), rinse under cold running water, peel and set aside.
  • 03
  • Divide congee among bowls, then top with a halved egg, dried shrimp, coriander and spring onions. Serve with soy sauce and pickles to taste.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Sep 2013

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