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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."

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.

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.

Vegetables with two dipping sauces


You'll need

1 bunch each of green and white asparagus, trimmed 1 bunch of baby carrots, scrubbed 1 bunch of radishes, trimmed and halved 1 bunch of finger fennel, trimmed (see note) 8 zucchini flowers, trimmed and halved   Roast garlic and anchovy sauce ½ head of garlic, roasted (see note) 4 anchovy fillets 1 lemon, finely grated rind and juice only ½ cup coarsely chopped flat-leaf parsley leaves ¼ cup coarsely chopped thyme leaves 1 tbsp red wine vinegar 75 ml extra-virgin olive oil   Herbed crème fraîche 200 gm crème fraîche 4 green onions, finely chopped 2 tbsp each coarsely chopped dill and mint and flat-leaf parsley leaves 2 tbsp lemon juice

Method

  • 01
  • For garlic sauce, process garlic, anchovies, lemon rind and herbs in a food processor until smooth, add vinegar and lemon juice and process to combine. Add oil in a thin, steady stream and process until emulsified, then add enough boiling water to thin to a sauce consistency, season to taste with black pepper and set aside. Sauce can be made 3 days ahead and refrigerated. Makes about 1 cup.
  • 02
  • For herbed crème fraîche, combine ingredients in a bowl, season to taste and set aside. Sauce can be made up to 3 days ahead and refrigerated. Makes about 1 cup.
  • 03
  • Bring a large saucepan of salted water to the boil, add asparagus and cook for 2-3 minutes or until just tender, drain, refresh in iced water, then drain again.
  • 04
  • Arrange vegetables on a platter and serve with dipping sauces passed separately.

Note Finger fennel is available from specialist greengrocers. If unavailable, cut baby fennel into thin wedges. To roast garlic, preheat oven to 200C. Wrap unpeeled garlic tightly in foil and roast for 20 minutes or until soft. Squeeze garlic from skins before using.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Vibrant young sav blanc.

Featured in

Nov 2007

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