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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."

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.

World's Best Chefs Talks

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

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.

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.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

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."

Tung po pork with Siamese watercress and cucumber salad


You'll need

1 kg pork belly 1 tbsp peanut oil 2 cm piece of ginger, thinly sliced 50 gm rock sugar (see note) 185 ml (¾ cup) light soy sauce 1 tbsp mushroom soy sauce (see note) 125 ml (½ cup) Shaoxing wine 2 star anise 1 cinnamon quill 2 pieces of dried mandarin peel (see note) 100 gm shiitake mushrooms 10 gm dried black cloud ear mushrooms, soaked in warm water for 5 minutes to rehydrate (see note) To serve: steamed red rice (see note)   Siamese watercress and cucumber salad 1 tbsp tahini or Chinese sesame paste 1 cm piece of ginger, finely grated 1 clove of garlic, finely chopped 1½ tbsp light soy sauce 1 tbsp rice wine vinegar 1 tbsp caster sugar 1 bunch of Siamese watercress (see note) 1 telegraph cucumber, halved lengthways, seeds removed, then halved widthways and sliced lengthways To serve: sesame seeds

Method

  • 01
  • Preheat oven to 150C. Bring a large saucepan of water to the boil, add pork and cook for 10 minutes. Drain. Heat oil in a casserole over high heat until smoking. Add pork and cook, turning, until light golden (3-5 minutes). Add ginger, cook for 1 minute, add 1.25 litres water, sugar, combined soy sauces, wine, star anise, cinnamon and mandarin peel and bake in oven, covered, until very tender (3 hours). Add combined mushrooms and cook until mushrooms are soft (10 minutes).
  • 02
  • For Siamese watercress and cucumber salad, combine tahini, ginger, garlic, soy, vinegar and sugar in a small bowl. Combine watercress and cucumber in a serving bowl, drizzle over dressing, toss to combine, then scatter with sesame seeds. Serve tung po pork with steamed red rice and salad to the side.
Note Rock sugar, mushroom soy sauce, dried mandarin peel, dried black cloud ear mushrooms, red rice and Siamese watercress are all available from Chinese grocers.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Succulent pinot noir.

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