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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."

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.

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.

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."

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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.

Mustard-crusted roast beef with peas à la Française

You'll need

70 gm (¼ cup) Dijon mustard 1 tbsp finely chopped flat-leaf parsley, plus extra to serve 2 tsp each finely chopped thyme, rosemary, chives and tarragon, plus extra to serve 1 garlic clove, finely chopped 1 tbsp olive oil 4 pieces beef fillet (200gm each), at room temperature 80 ml dry white wine   Peas à la Française 1½ tbsp olive oil 1 small onion, finely chopped 2 bacon rashers, diced ½ garlic clove, finely chopped 80 ml dry white wine 250 ml (1 cup) chicken stock 2 thyme sprigs 1 baby cos lettuce, coarsely chopped 200 gm frozen peas


  • 01
  • Preheat oven to 220C. Stir mustard, herbs and garlic in a bowl to combine, season to taste and set aside.
  • 02
  • For peas à la Française, heat oil in a deep frying pan over medium-high heat, add onion, bacon and garlic and sauté until onion is tender and bacon begins to crisp (4-5 minutes). Deglaze pan with wine and simmer until reduced by half (1-2 minutes). Add stock and thyme and simmer to develop flavours (4-5 minutes). Add lettuce and peas, season to taste and simmer until lettuce and peas are just tender (4-5 minutes).
  • 03
  • Meanwhile, heat oil in a large ovenproof frying pan over medium-high heat, add beef and brown well all over (3-4 minutes). Pat beef dry with paper towels, brush with half the mustard mixture, return to pan, transfer to oven and roast until cooked to your liking (4-5 minutes for medium-rare). Set aside to rest for 5 minutes. Deglaze pan with wine and reduce by half (1-2 minutes). Whisk in remaining mustard mixture and a couple of spoonfuls of pea-braising liquid and season to taste. Serve beef with peas à la Française, spoon pan juices over and scatter with extra herbs.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2015

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