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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."

Blueberry cobbler with ice-cream


Cobbler is an American dessert similar to a crumble but with a shortcrust top. This version with blueberries is wonderful, but you could use any berry you like, or add some sliced rhubarb for extra tartness.

You'll need

375 gm blueberries 40 gm caster sugar Juice of ½ lemon To serve: vanilla ice-cream   Shortcrust top 90 gm plain flour 90 gm butter, coarsely chopped 50 gm caster sugar

Method

  • 01
  • Preheat oven to 250C. Stir blueberries, sugar, lemon juice and 2 tbsp hot water in a 1- or 1.5-litre baking dish and set aside.
  • 02
  • For shortcrust top, process ingredients in a food processor until balls of dough form. Turn out onto a lightly floured surface and knead to just bring together, then roll between sheets of baking paper to the size and shape of your baking dish so that it neatly covers blueberry mixture. Poke holes through pastry at intervals with your finger, then bake until golden and bubbling (18-20 minutes). Serve hot with ice-cream.

At A Glance

  • Serves 6 people
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2017 Restaurant Guide

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At A Glance

  • Serves 6 people

Featured in

Sep 2015

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