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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.

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.

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.

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.

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.

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.

Baby goat marinated in fino sherry, garlic and thyme (Cabrito asado)


You'll need to begin this recipe 1 day ahead.

You'll need

750 ml (3 cups) fino sherry 150 ml extra-virgin olive oil 2 tbsp thyme leaves 8 bay leaves, gently crushed 2 carrots, coarsely chopped 2 onions, coarsely chopped 1 head garlic, peeled and coarsely crushed 1 (about 1.5kg) forequarter of baby goat To serve: green salad

Method

  • 01
  • Combine sherry, olive oil, thyme, bay leaves, carrot and onion in a large dish. Rub the crushed garlic onto the goat and put the remains of the garlic in the marinade. Baste the goat with the marinade several times, then cover and refrigerate overnight.
  • 02
  • Preheat oven to 180C. Scatter marinated vegetables over base of a large roasting pan, then lay goat on top, season with sea salt, rubbing salt vigorously into the skin. Roast for 1 hour, then turn and cook for another 1-2 hours or until meat pulls away from the bone. Remove from oven, rest for 10 minutes, carve and serve with pan juices, some of the carrots and a green salad passed separately.

"There are a lot of restaurants in Spain with a horno de leña (wood-fired oven). The fires are lit first thing in the morning and burn well into the day. All day and night whole suckling pigs, half lambs and pieces of goat are cooked in giant terracotta trays. The steady heat cooks the meat evenly, slowly easing the meat off the bone, and the embers give the flesh a slightly smoky quality. If you have a wood-fired oven this is the perfect excuse to light it up. A mate of mine cooks this in his camp on his bush block down the Great Ocean Road. He puts a shovelful of embers on a heavy metal lid and leaves it cooking for hours. The slow cooking melts the flesh and the coals give it a gentle fragrance." - Frank Camorra, MoVida

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2007

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