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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."

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.

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.

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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Poached prawns and scampi with chilli and shallot salt


You'll need

6 scampi 12 medium green prawns 1 clove garlic, coarsely chopped 1 small red chilli, coarsely chopped 1 tbsp crushed light palm sugar 25 ml each lime juice, fish sauce, rice vinegar and peanut oil 1 kaffir lime leaf, thinly sliced   Chilli and shallot salt 2 dried small red chillies 2 tbsp sea salt 1 tbsp white sugar 2 tbsp fried shallots (see note) 1 tbsp finely grated lime rind

Method

  • 01
  • Cook scampi in a large saucepan of boiling salted water for 5 minutes or until just cooked, drain and refresh in iced water, drain again, then peel, remove veins and place in a bowl.
  • 02
  • Cook prawns in a large saucepan of boiling salted water for 2-3 minutes or until just cooked, drain and refresh in iced water, drain again, then peel, leaving tails intact, remove veins and add to the scampi.
  • 03
  • Combine garlic, chilli and palm sugar in a mortar and, using a pestle, pound to a coarse paste, then transfer to a bowl. Add lime juice, fish sauce, vinegar, oil and kaffir lime and mix to combine. Pour over the scampi and prawns, toss to combine, cover with plastic wrap and refrigerate for 1 hour.
  • 04
  • For chilli and shallot salt, place chilli in a small frying pan and cook over high heat for 1 minute or until crisp. Add salt and cook, stirring continuously, for 2-3 minutes, then cool. Transfer to a mortar, add sugar, shallots and lime rind and, using a pestle, pound until coarsely ground. Serve prawns and scampi with chilli-shallot salt passed separately.
Note Fried shallots are available from select Asian supermarkets.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Slightly sweet riesling.

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