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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.

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.

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."

Pecorino-and-parsley turkey rotolo


You'll need

1 (about 1.2kg) turkey breast, skin on ¼ cup coarsely chopped flat-leaf parsley leaves 2 cloves of garlic, finely chopped 15 gm finely grated Romano Pecorino 200 ml extra-virgin olive oil 2 Spanish onions, cut into wedges 200 ml chicken stock 80 ml (1/3 cup) rosé wine 80 ml (1/3 cup) aged balsamic vinegar 1 head of radicchio, leaves separated and coarsely torn 1 cup (loosely packed) flat-leaf parsley leaves, coarsely torn

Method

  • 01
  • Preheat oven to 180C. Place turkey breast, skin-side down on a clean work surface, then, using a large knife, make an incision lengthways along the thickest part of the breast to butterfly. Open flap and season with sea salt and freshly ground black pepper.
  • 02
  • Combine parsley, garlic, Pecorino and 30ml oil in a small bowl, season to taste, then spread evenly over turkey. Roll into a cylinder, tucking ends under, then tie at intervals with kitchen twine.
  • 03
  • Scatter onion wedges over base of a small roasting pan, place rotolo on top, brush with 1 tbsp oil and season to taste. Add stock and wine to pan and roast for 30 minutes, then roast, basting regularly, for another 30 minutes or until golden and juices run clear when rotolo is pierced with a skewer.
  • 04
  • Remove rotolo and onion from pan, cover with foil and rest in a warm place for 15 minutes. Meanwhile, place pan over medium-high heat, bring to the boil and cook for 5 minutes or until cooking liquid has reduced to a glaze consistency. Whisk in half of the vinegar and 80ml (1/3 cup) oil, season to taste and remove from heat.
  • 05
  • Whisk remaining vinegar and oil together in a large bowl, season to taste, add radicchio and parsley and toss to coat. Serve rotolo, thickly sliced, drizzled with pan juices and radicchio salad passed separately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Sauvignon blanc.

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