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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.

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.

Neil Perry: Salt-and-pepper squid with tomato nahm jim


You'll need

For deep-frying: vegetable oil 2 tsp fish sauce 1 tbsp cornflour, to bind 500 gm (about 6) baby or bottle squid tubes, scored in a 5cm-crisscross pattern To serve: fried golden shallots and garlic (see note), and a lime cheek   Tomato nahm jim 2 cloves of garlic, coarsely chopped 2 coriander roots, washed and coarsely chopped 1 each of long red and green chillies, seeds removed, coarsely chopped 6 ripe cherry tomatoes, coarsely chopped 1-2 small green chillies, thinly sliced 2 small red shallots, thinly sliced 2 tbsp light palm sugar, finely crushed 2 tbsp fish sauce 60 ml (¼ cup) lime juice, or to taste   Sichuan flour mix 10 gm (1 tbsp) Sichuan peppercorns 100 gm (2/3 cup) cornflour

Method

  • 01
  • For tomato nahm jim, combine garlic and coriander root in a mortar and, using a pestle, pound to a coarse paste. Add long chillies and pound to a fine paste. Add tomatoes and pound until just pulped, then add green chilli, shallot, palm sugar, fish sauce and lime juice and stir to dissolve. Check hot, salty, sour and sweet flavours are balanced, adjust as necessary. Makes about 1/3 cup.
  • 02
  • For Sichuan flour mix, toast peppercorns in a frying pan over medium heat for 2 minutes or until aromatic, then finely grind using a mortar and pestle. Sift through a fine sieve, discarding husks. Combine pepper, cornflour and 3 tsp fine sea salt in a bowl. Check seasoning and adjust as necessary.
  • 03
  • Heat oil in a deep-fryer or large wok to 180C. Whisk fish sauce, cornflour and 1/3 cup cold water in a bowl to combine, add squid and mix to coat thoroughly, then drain well. Set aside 2 tbsp flour mix and toss squid lightly in remaining flour, shaking off excess, then deep-fry, in batches, for 2 minutes or until golden.
  • 04
  • To serve, dust squid with reserved flour mix and arrange on a plate. Serve, scattered with fried shallot and garlic with tomato nahm jim and lime cheeks to the side.
Note Fried golden shallots and garlic are available from Asian grocers.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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