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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."

Grilled corn with whipped sesame butter, lime and coriander


You'll need

6 corn cobs, soaked in cold water for 10 minutes 1 tbsp grapeseed or vegetable oil 180 gm butter, at room temperature 2 tbsp unhulled tahini 2 tbsp fish sauce, or to taste 2 tbsp finely chopped coriander Juice of 1 lime, plus lime cheeks, to serve To serve: dried chilli flakes or ground chilli (optional)

Method

  • 01
  • Heat a barbecue or char-grill pan to high heat. Peel back the corn husks but don’t detach them (if the corn has a lot of husks, discard some of the outer leaves), remove silk and drizzle corn with oil, season to taste, then fold the husks back over the corn. Grill corn, turning occasionally, until charred and tender (10-15 minutes).
  • 02
  • Meanwhile, beat butter in a bowl until pale and fluffy, then stir in remaining ingredients.
  • 03
  • To serve, peel back corn husks and top each cob with a dollop of sesame butter and a squeeze of lime juice and season with chilli to taste.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2016

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