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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."

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.

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.

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."

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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.

T-bones with roast mushrooms, red wine and rosemary


You'll need

8 large field mushrooms 2 tbsp olive oil, plus extra for drizzling 2 tbsp melted butter 1 tsp coarsely chopped thyme 1 tsp coarsely chopped rosemary 1 garlic clove, finely chopped Finely grated rind of 1/2 lemon 4 T-bone steaks (about 250gm each), at room temperature Wilted silverbeet, to serve   Red wine and mushroom sauce 150 ml red wine 2 thyme sprigs 1 rosemary sprig 250 ml (1 cup) beef stock 20 gm dried mushrooms, soaked in 100ml hot water for 10 minutes 30 gm butter, diced 2 tsp red wine vinegar, or to taste

Method

  • 01
  • For red wine and mushroom sauce, boil wine and herbs in a wide saucepan until reduced by three-quarters (4-5 minutes), add stock, mushrooms and their soaking liquid, and boil until reduced to the consistency of a thin sauce (3-4 minutes). Discard herbs, season to taste, stir in butter until melted and sauce is emulsified, then stir in vinegar. Reserve.
  • 02
  • Preheat oven to 200C. Line a roasting pan with baking paper and arrange mushrooms in pan in a single layer. Combine oil, butter, herbs, garlic and lemon rind in a bowl, season to taste, then drizzle mixture over mushrooms and roast until browned and tender (10-12 minutes).
  • 03
  • Meanwhile, heat a large frying pan or char-grill pan over high heat. Drizzle steaks with a little oil, season to taste and grill, turning occasionally, until browned and cooked to your liking (5-6 minutes for medium-rare). Rest for 5 minutes, then serve topped with roast mushrooms and red wine and mushroom sauce, with wilted silverbeet.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2016

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