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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."

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.

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.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

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."

Barramundi with braised green beans, dill and mint


Many cooks like cooking green beans until they're just tender and bright green; here we simmer them in a rich tomato sauce until they're soft. They lose a bit of colour, but the trade-off is they soak up the beautiful flavour.

You'll need

1 tbsp olive oil 4 skinless barramundi fillets (200gm each) 50 ml extra-virgin olive oil 1 garlic clove, thinly sliced ½ cup each mint and dill, coarsely chopped   Braised green beans 2 tbsp olive oil 1 onion, thinly sliced 1 baby fennel bulb, thinly sliced, fronds reserved 1 garlic clove, finely chopped 300 gm green beans, trimmed and thinly sliced 400 gm canned chopped tomatoes 100 ml dry white wine 1/4 cup each (firmly packed) dill and flat-leaf parsley, finely chopped Juice of 1 lemon, or to taste

Method

  • 01
  • Preheat oven to 220C. For braised beans, heat oil in a saucepan over medium-high heat, add onion, fennel and garlic and sauté until tender (4-5 minutes). Stir in beans, then tomato and wine, season to taste and simmer until beans are tender (5-6 minutes). Add herbs and lemon juice and keep warm.
  • 02
  • Heat olive oil in a frying pan over medium-high heat, add fish, fry until well browned (2-3 minutes), then turn and brown other side. Transfer to an oven tray, season to taste and roast until just cooked through (2-3 minutes). Meanwhile, wipe out pan with paper towels, add extra-virgin olive oil and garlic and cook over medium heat until light golden (1 minute). Add herbs and lemon rind, fry until crisp (1-2 minutes), then remove from heat and stir in lemon juice.
  • 03
  • Top braised green beans with fish, herb and garlic mixture and fennel fronds and serve with lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2016

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