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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."

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.

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.

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."

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.

World's Best Chefs Talks

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

Spanish saffron rice with chorizo and prawns


There's paella and then there are other simple Spanish rice dishes. This is one of the latter - a combination of prawns and chorizo with Spanish rice. We haven't peeled the prawns, but if you prefer them peeled for less mess, cook them a minute less.

You'll need

1 tbsp olive oil 1 white onion, finely chopped 3 garlic cloves, crushed Large pinch of saffron threads 260 gm short-grain rice, such as Calasparra 180 gm fresh chorizo, sliced 12 prawns in the shell, legs removed 100 ml dry sherry or white wine 600 ml chicken stock Handful of coarsely chopped flat-leaf parsley, to serve Aïoli and lemon wedges, to serve

Method

  • 01
  • Heat oil in a wide sauté pan or casserole over medium-high heat, add onion and sauté until tender (4-6 minutes). Add garlic and saffron, stir until fragrant (10 seconds), then add rice and stir to coat. Add chorizo and prawns, deglaze pan with sherry, then add stock and bring to a simmer. Cover and simmer over low-medium heat until rice is tender (10-12 minutes). Remove lid, cover with a tea towel and leave to steam for 5 minutes. Scatter with parsley and serve with aïoli and lemon wedges.

Note Calasparra is a short-grain Spanish rice available from select delicatessens; if it's unavailable, substitute another short-grain rice and adjust the cooking time accordingly.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2016

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