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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

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Top Australian chefs to follow on Instagram in 2017

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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.

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.

Drunken prawn salad


You'll need

500 gm medium green prawns, peeled, intestinal tracts removed, tails intact 250 ml (1 cup) Shaoxing wine 1 tsp finely shredded ginger 100 gm bean thread (mung bean) noodles 2 tbsp light soy sauce ¼ tsp sesame oil 2 green onions, cut into julienne ½ cup radish cress sprigs ½ cup baby coriander sprigs 50 gm fresh wood ear fungi, torn into small pieces

Method

  • 01
  • Combine prawns, Shaoxing wine and ginger in a non-reactive container, cover and refrigerate for 2 hours to marinate.
  • 02
  • Place noodles in a bowl, cover with boiling water and stand for 3-5 minutes or until cooked. Drain, refresh in cold water and set aside.
  • 03
  • Remove prawns from marinade, pour marinade into a saucepan, bring to the boil, reduce heat to low, add prawns, cover and simmer, turning occasionally, for 2-3 minutes or until prawns are just cooked through, then transfer to a bowl. Remove pan from heat and stand for 2 minutes to separate impurities, then, using a small ladle, remove ¼ cup of clear liquid from surface and discard remaining mixture. Combine reserved cooking liquid with soy sauce and sesame oil in small bowl.
  • 04
  • Using kitchen scissors, cut noodles in half and add to prawns, drizzle with a little dressing, toss to coat, add remaining ingredients and toss gently to combine. Divide among plates and serve immediately with extra dressing in a jug to the side.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Bottle-aged Hunter semillon.

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