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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.

Slow-cooked garlic and onion with toasted baguette


This is also great as a relish, especially spread on a ham sandwich.

You'll need

125 ml (½ cup) extra-virgin olive oil 15 cloves garlic, peeled 5 onions, peeled and thinly sliced 4 anchovy fillets 1 tbsp rosemary leaves 1 baguette

Method

  • 01
  • Heat oil in a saucepan over medium heat, add garlic and onion and cook, stirring, for 6 minutes or until onion has softened. Add anchovies and rosemary, stir to combine, then cover, reduce heat to low and cook for 20 minutes or until onion and garlic are very soft. Season to taste with sea salt and freshly ground black pepper.
  • 02
  • Preheat grill to high. Split baguette in half lengthways and cut widthways into 8cm pieces. Toast under grill until golden brown, spoon over garlic and onion and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2007

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