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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.

Steamed barramundi with shiitake rice


If you fancy some greens with this fresh, light fish dish, add a handful of choy sum or gai lan to the steamer basket along with the fish.

You'll need

4 skinless barramundi fillets (200gm each) 70 ml Shaoxing wine 2 tbsp soy sauce 2 tsp sesame oil 30 gm ginger, cut into julienne To serve: thinly sliced spring onion and thinly sliced red birdseye chilli   Shiitake rice 1 tbsp grapeseed oil or other mild-flavoured oil 100 gm shiitake mushrooms, thickly sliced 3 spring onions, thinly sliced 1 tbsp finely grated ginger 1 garlic clove, finely chopped 200 gm (1 cup) jasmine rice 500 ml (2 cups) hot chicken stock 1 tbsp soy sauce

Method

  • 01
  • For shiitake rice, heat oil in a saucepan over medium-high heat, add mushrooms, spring onion, ginger and garlic and sauté until just tender (2-3 minutes), then add rice and stir to coat. Add stock, soy sauce and 2 tbsp water, bring to the boil, cover with a tight-fitting lid, reduce heat to low and cook for 10 minutes. Remove from heat and stand for 5 minutes.
  • 02
  • Meanwhile, place fish on a plate in a steamer basket, drizzle with Shaoxing, soy sauce and sesame oil, top with ginger and season to taste. Cover and steam over a saucepan of boiling water until fish is opaque (4-5 minutes). Serve with shiitake rice scattered with spring onion and chilli.

At A Glance

  • Serves 4 people
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2017 Restaurant Guide

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At A Glance

  • Serves 4 people

Featured in

Jun 2015

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