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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."

Cuban mojo pork


You'll need

4 (400gm each) pork loin chops 1½ tbsp cumin seeds 60 ml (¼ cup) olive oil Juice of 1 orange and 1 lime 1 orange and 1 lime, thinly sliced For shallow-frying: vegetable oil 2 small sweet potatoes, cut lengthways into thin wedges To serve: baby coriander sprigs

Method

  • 01
  • Preheat oven to 250C. Combine pork with 1 tbsp each of cumin seeds and olive oil and season to taste with sea salt and freshly ground black pepper. Heat remaining olive oil in a frying pan over medium-high heat and cook pork for 2-3 minutes on each side or until cumin seeds are toasted and pork is golden. Transfer to a baking dish.
  • 02
  • Combine juices and citrus slices, pour over pork and roast for 10-15 minutes or until citrus starts to brown and pork is cooked through.
  • 03
  • Dry roast remaining cumin seeds in a small frying pan over medium-high heat for 1 minute or until fragrant, then transfer to a mortar and, using a pestle, coarsely grind.
  • 04
  • Meanwhile, heat enough vegetable oil to come 1.5cm up the side of a large frying pan over medium-high heat. Add sweet potato and cook, turning occasionally, for 10 minutes or until golden and cooked through. Drain on absorbent paper.
  • 05
  • To serve, transfer pork to a platter, arrange citrus slices on top, drizzle with pan juices, scatter with ground cumin and coriander sprigs and serve with sweet potato to the side.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Cerveza mas fina.

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