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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.

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."

Roast fish with soy, noodles and broccolini


You'll need

1 bunch broccolini, coarsely chopped 2 tbsp soy sauce 1 tbsp sesame oil 1 garlic clove, finely chopped 2 tsp finely grated ginger 1 tbsp roasted sesame seeds, plus extra, to serve 4 200gm skinless blue-eye trevalla fillets, or other firm, white-fleshed fish 200 gm dried rice noodles Thinly sliced spring onion and thinly sliced small red chilli, to serve   Aromatic broth 500 ml (2 cups) chicken stock 60 ml soy sauce 1 tbsp julienned ginger

Method

  • 01
  • For aromatic broth, simmer ingredients in a saucepan over medium-high heat until well flavoured (8-10 minutes). Keep warm.
  • 02
  • Meanwhile, preheat oven to 220C. Toss broccolini, 1 tbsp soy sauce, half the sesame oil, garlic, ginger and 2 tsp sesame seeds in a roasting pan and roast, turning occasionally, until browned and just tender (6-8 minutes).
  • 03
  • Place fish on a separate roasting tray lined with baking paper. Combine remaining soy sauce and sesame oil in a bowl, drizzle mixture over fish, scatter with remaining sesame seeds and roast until just cooked through (5-6 minutes).
  • 04
  • Meanwhile, cook noodles in a saucepan of boiling salted water until just tender (2-3 minutes), drain and divide among warm serving bowls. Top with a fillet of fish and roast broccolini, ladle aromatic broth over and serve hot scattered with spring onion, chilli and sesame seeds.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2016

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