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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

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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.

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.

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.

Squid ink risotto


You'll need

750 ml (3 cups) fish stock 60 ml (¼ cup) olive oil 1 onion, finely chopped 1 clove of garlic, finely chopped 300 gm baby squid, cleaned, tentacles separated and bodies cut into 1cm-thick slices ¼ cup (firmly packed) thinly sliced silverbeet leaves 350 gm vialone nano rice, rinsed 2 tsp squid ink (see note) 250 ml (1 cup) Soave or other Italian dry white wine

Method

  • 01
  • Bring fish stock to the boil in a saucepan over medium heat, then reduce heat to low and keep hot. Meanwhile, heat olive oil in a large heavy-based saucepan over low heat. Add onion and garlic and sauté until onion is soft and translucent (8-10 minutes). Add squid and cook until opaque (3-4 minutes). Add silverbeet, season to taste with sea salt and freshly ground black pepper and stir continuously until soft (5-10 minutes). Add rice, squid ink and white wine, cook over medium heat until absorbed (5 minutes), then add 1 cup of hot stock at a time and cook, stirring until stock is absorbed, then continue adding more stock, 1 cup at a time, as stock is absorbed. Cook until al dente (15-25 minutes), adding more water if risotto is too dry, then season to taste and serve immediately.
Note Squid ink is available in 4gm sachets or in jars from Simon Johnson and The Essential Ingredient, or from select fishmongers.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Young red Valpolicella.

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