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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.

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.

Leek and parsley soup


This light soup makes a hero of tender leeks, while a generous amount of parsley brings a burst of grassy freshness. To take it gluten-free, add a swirl of crème fraîche in place of the croûtons.

You'll need

70 gm butter, diced 3 leeks, rinsed well, thinly sliced 2 celery stalks, thinly sliced 2 garlic cloves, finely chopped 1 floury potato (such as sebago, about 250gm), coarsely grated 2 thyme sprigs 1 fresh bay leaf 1 litre (4 cups) chicken or vegetable stock 150 ml pouring cream 1 cup (firmly packed) flat-leaf parsley, plus extra coarsely chopped, to serve 1 cup (firmly packed) baby spinach leaves   Buttery croûtons 120 gm butter, diced 2 thin slices day-old sourdough bread, crusts removed, cut into cubes Juice of ½ lemon and finely grated rind of 1 lemon

Method

  • 01
  • Melt butter in a large saucepan over medium-high heat, add leek, celery and garlic and stir occasionally until tender but not coloured (4-5 minutes). Stir in potato, thyme and bay leaf, season to taste, then add stock and cream. Bring to a simmer, half-cover with a lid and continue to simmer until well flavoured and potato is tender (5-10 minutes). Discard thyme and bay leaf. Add parsley and spinach and stir until wilted, then purée with a hand-held blender and adjust seasoning to taste.
  • 02
  • Meanwhile, for buttery croûtons, melt butter in a frying pan over medium-high heat. Add bread and fry, stirring occasionally, until golden brown (4-5 minutes). Strain butter through a heatproof sieve into a metal bowl and stir in lemon juice. Toss croûtons with lemon rind in a separate bowl.
  • 03
  • To serve, ladle soup into bowls, scatter with croûtons, drizzle with a little hot butter and scatter with chopped parsley.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Oct 2015

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