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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.

Veal wallets with mozzarella and basil


You'll need

4 (180gm each) slices of veal girello (see note) 250 gm buffalo mozzarella, thinly sliced 8 basil leaves For dusting: seasoned flour 2 tbsp extra-virgin olive oil 50 gm butter 2 tbsp red wine vinegar 2 tsp brown sugar 500 gm vine-ripened tomatoes, finely diced

Method

  • 01
  • Place slices of veal between 2 pieces of plastic wrap and, using a meat mallet, pound to 1mm-thick.
  • 02
  • Lay veal on a clean work surface, place a slice of mozzarella in the middle and top with 2 basil leaves. Fold veal like an envelope to form a 10cm square, enclosing filling.
  • 03
  • Dust veal wallets in seasoned flour. Heat oil and butter in a large heavy-based frying pan over medium-high heat, add veal wallets, and fry each side until golden (2-3 minutes). Transfer to a warm plate and keep warm. Deglaze pan with red wine vinegar, stir in sugar to dissolve. Remove pan from heat and stir in tomato. Season to taste with sea salt and freshly ground black pepper. Serve veal wallets with tomato spooned over.
Note Girello is also sold as veal nut and may need to be ordered ahead from your butcher.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Savoury red Chianti.

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