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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.

Caponata tartlets


You'll need

8 sheets of filo pastry 100 gm butter, melted   Caponata 1 tbsp extra-virgin olive oil 1 clove of garlic, finely chopped 2 golden shallots, finely chopped 1 red capsicum, seeds removed and finely chopped ½ (about 150 gm) eggplant , finely chopped 2 tbsp tomato paste 2 tbsp coarsely chopped green olives 2 tbsp baby capers, rinsed and drained 2 tbsp currants, soaked in 1 tbsp red wine vinegar 1 tbsp pine nuts, roasted 1 tsp white sugar

Method

  • 01
  • For caponata, heat olive oil in a heavy-based saucepan over medium heat, add garlic and shallot and cook for 5 minutes or until soft. Add capsicum and eggplant, cover and cook, stirring occasionally, for 10 minutes or until soft, season to taste with sea salt and freshly ground black pepper. Add remaining ingredients, cook for another 5 minutes and cool. Makes 1½ cups.
  • 02
  • For tartlet shells, preheat oven to 180C. Place filo under a damp tea towel and use as needed. Place a sheet of filo on a work surface, brush with melted butter, then place a second piece on top and brush with butter. Repeat 2 more times so that you have a four-layered stack. Repeat with remaining filo. Cut each stack into 28 6cm-squares. Line a greased 2 tbsp-capacity 12-hole muffin pan with filo squares. Bake for 5 minutes or until golden. Place on a rack and cool. Repeat with remaining filo squares. Tartlet shells will keep in an airtight container for up to 2 weeks.
  • 03
  • To serve, spoon caponata into tartlet shells and serve.

Note If you're short on time, buy tartlet shells instead, available from The Essential IngredientSimon Johnson and speciality food stores.


At A Glance

  • Serves 56 people
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At A Glance

  • Serves 56 people

Featured in

Dec 2006

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