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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.

World's Best Chefs Talks

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

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."

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.

Fish with tahini sauce, pomegranate and fennel


This dish is inspired by a Claudia Roden recipe. We add a tahini sauce to the fish at the end of cooking just to coat it. It's light and delicious.

You'll need

1 tbsp olive oil 4 ocean trout fillets (about 150gm each), pin-boned 50 gm unhulled tahini Juice of 1 lemon   Fennel and pomegranate salad 2 fennel bulbs, shaved on a mandolin 1 cup torn mint ½ Spanish onion, thinly sliced into rings Seeds from ½ pomegranate Juice of ½ lemon 2 tbsp extra-virgin olive oil

Method

  • 01
  • Heat a large non-stick frying pan over medium-high heat until hot, add olive oil and ocean trout skin-side down and fry until skin is crisp (2-4 minutes). Turn and continue frying until ocean trout is cooked to your liking (3-4 minutes for medium-rare).
  • 02
  • Meanwhile, combine tahini, lemon juice and 100ml boiling water in a bowl, season to taste and whisk until smooth, then, when the fish is nearly cooked, add to pan, bring to a simmer, then remove pan from heat, cover with a lid and keep warm.
  • 03
  • For fennel and pomegranate salad, combine ingredients in a bowl, season to taste and toss to combine.
  • 04
  • Remove ocean trout from pan and transfer to serving plates, spoon sauce over fish and serve with fennel salad.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2016

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