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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.

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.

Pan-fried trevalla with avgolemono silverbeet


You'll need

60 ml (1/4 cup) olive oil 1 baby fennel bulb, thinly sliced ½ leek, thinly sliced 1 garlic clove, finely chopped 1 lemon, rind finely grated 4 silverbeet stems or rainbow chard stems, stalks thinly sliced, leaves coarsely chopped 500 ml (2 cups) fish or chicken stock 1 egg, separated 2 tbsp each coarsely chopped flat-leaf parsley, dill and mint 4 skinless blue-eye trevalla fillets (200gm each) 20 gm butter 30 gm raw almonds, coarsely chopped

Method

  • 01
  • Heat two-thirds of the olive oil in a large frying pan over medium-high heat. Add fennel, leek,garlic, lemon rind and stems, and sauté until tender (3-4 minutes). Add silverbeet leaves, stir to just wilt, then add stock, season to taste and simmer until leaves are just tender (2-3 minutes).
  • 02
  • Meanwhile, whisk eggwhite in a bowl until frothy, add yolk and whisk to combine. Whisk in lemon juice, then whisk in a ladleful of silverbeet braising liquid. Return to silverbeet mixture, and stir to combine and thicken without boiling (1-2 minutes). Remove from heat and stir in herbs,reserving some to serve, and season to taste.
  • 03
  • Heat remaining oil in a large frying pan, add fish and brown well (2-3 minutes), then turn and cook through (1-2 minutes). Remove from pan, add butter to pan, then, when it foams, add almonds and cook until fragrant (30 seconds). Serve fish on silverbeet and sauce topped with butter, almonds and reserved herbs.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

April 2016

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