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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.

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.

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.

Linguine with fried eggplant and caciotta


You'll need

100 ml extra-virgin olive oil 2 small (about 500gm) eggplant, cut into 1cm thick batons 2 cloves garlic, thinly sliced 1 baby red chilli, thinly sliced 2 tbsp coarsely chopped rosemary 400 gm dried linguine 250 gm caciotta, coarsely crumbled (see note) 1 cup (loosely packed) basil leaves, coarsely torn 40 gm (¼ cup) pine nuts, toasted 1 lemon, finely grated rind only

Method

  • 01
  • Heat 2 tbsp olive oil in a large frying pan over medium-high heat, add half the eggplant and cook for 10 minutes or until golden, drain on absorbent paper. Repeat with 2 tbsp olive oil and remaining eggplant.
  • 02
  • Heat remaining olive oil over medium heat, add garlic, chilli and rosemary and cook for 3 minutes or until golden, then return eggplant to pan.
  • 03
  • Meanwhile, cook pasta in a saucepan of boiling salted water until al dente, drain, and return to pan. Add eggplant mixture, caciotta, basil, pine nuts and lemon rind, toss to combine and serve immediately.
Note Caciotta is a semi-soft cheese made from cow's and/or ewe's milk. It is available from Paesanella Cheese, Fratelli Fresh and select delicatessens. If unavailable, substitute with ricotta.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2007

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