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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.

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.

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."

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Quinoa pilaf with beetroot, egg and tahini yoghurt


You'll need

2 tbsp olive oil ½ Spanish onion, finely diced 1 garlic clove, finely chopped Finely grated rind and juice of 1 lemon 180 gm quinoa 400 ml hot vegetable or chicken stock 8 eggs, at room temperature 2 beetroot, peeled and coarsely grated To serve: coarsely chopped mint, flat-leaf parsley and coarsely chopped or slivered pistachio nuts   Tahini yoghurt 200 gm Greek-style yoghurt 2 tbsp extra-virgin olive oil 1½ tbsp tahini Juice of 1 lemon, or to taste ½ garlic clove, finely chopped

Method

  • 01
  • Heat oil in a large saucepan over medium-high heat, add onion, garlic and lemon rind, season to taste and sauté until tender (3-4 minutes). Add quinoa and stir to coat in oil, then add hot stock and bring to the boil. Reduce heat to low-medium, cover with a lid and cook for 15 minutes without uncovering. Remove from heat, remove lid, cover with a clean tea towel, replace lid and stand for 5 minutes to steam. Season to taste and stir in lemon juice.
  • 02
  • Meanwhile, boil eggs (7 minutes for soft yolks), drain, refresh under cold running water, peel, halve and set aside.
  • 03
  • For tahini yoghurt, combine ingredients and 2 tbsp hot water in a bowl and season to taste.
  • 04
  • Spread a little tahini yoghurt in the bases of serving bowls, spoon quinoa pilaf on top, top with beetroot and eggs, scatter with herbs and pistachio nuts, season to taste and serve with extra tahini yoghurt.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2016

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