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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.

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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.

Grilled turmeric chicken with kohlrabi and pineapple


We've cooked this chicken in the oven, but you could also cook it on a barbecue covered with a lid.

You'll need

1 chicken, spatchcocked (1.6kg) 6 cm piece of turmeric, coarsely chopped 2 garlic cloves, finely chopped 1 lemongrass stalk (white part only), finely chopped ½ pineapple, cut into wedges To serve: lime wedges   Kohlrabi salad 4 small green chillies, thinly sliced 1 garlic clove, crushed 2 tbsp crushed light palm sugar 60 ml (¼ cup) each lime juice and fish sauce, plus extra to taste 1 large kohlrabi (500gm), sliced into julienne 3 red shallots, thinly sliced ½ cup torn mint

Method

  • 01
  • Preheat oven to 230C and place a char-grill pan over high heat. Score chicken deeply all over and place skin-side up on char-grill pan. Pound turmeric, garlic and lemongrass to a coarse paste with a mortar and pestle, season to taste and spread over chicken skin, then turn and grill until golden and charred. Transfer to an oven tray skin-side up and roast in oven until cooked through (16-20 minutes).
  • 02
  • Meanwhile, clean char-grill pan and grill pineapple, turning once, until golden (3-5 minutes).
  • 03
  • For kohlrabi salad, pound chillies and garlic with a mortar and pestle until finely crushed, add palm sugar, pound to combine, then stir in lime juice and fish sauce. Season to taste with extra fish sauce and lime juice. Transfer to a bowl with kohlrabi, shallots and mint, toss to combine and serve with chicken, grilled pineapple and lime wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Nov 2014

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