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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

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Fig recipes

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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.

Bean and fennel soup with ricotta toasts


You'll need

60 ml (¼ cup) extra-virgin olive oil, plus extra to serve 1 onion, thinly sliced 2 cloves of garlic, finely chopped 280 gm green beans, thinly sliced crossways 1 baby fennel, bulb thinly sliced using a mandolin, fronds chopped and reserved 750 ml (3 cups) chicken stock 4 slices ciabatta 250 gm (1¼ cups) ricotta

Method

  • 01
  • Heat extra-virgin olive oil in a large saucepan, add onion and garlic and sauté over low heat for 10-15 minutes or until caramelised. Add beans and fennel bulbs and sauté for 2 minutes. Add chicken stock and simmer for 5 minutes or until just tender. Season to taste with sea salt and freshly ground black pepper.
  • 02
  • Preheat chargrill on high heat. Rub both sides of the ciabatta with olive oil and grill for 2 minutes on each side or until toasted. Spread toasts thickly with ricotta and season to taste.
  • 03
  • Ladle soup among bowls and place a ricotta toast into each, immersing slightly. Scatter with fennel fronds, drizzle generously with olive oil and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Young semillon.

Featured in

Sep 2007

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