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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."

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.

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.

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.

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."

Pea and sherry soup with chorizo oil and croûtons


A good glug of sherry adds a kick to this fresh-flavoured soup, while smoky chorizo and crunchy croûtons take it to a whole other level. Serve the soup as soon as it's ready to keep the bright green colour alive.

You'll need

2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 litre (4 cups) chicken stock 50 ml sherry, such as amontillado 1 kg frozen peas, defrosted ¼ cup (firmly packed) mint 25 ml sherry vinegar, or to taste   Chorizo oil and croûtons 90 ml olive oil 1 chorizo, diced 1 garlic clove, thinly sliced 50 gm coarsely torn crustless sourdough bread

Method

  • 01
  • For chorizo oil and croûtons, heat olive oil in a large frying pan over medium-high heat, add chorizo and garlic and sauté until chorizo is golden (2-3 minutes), then transfer to a bowl with a slotted spoon. Add torn bread to pan and sauté until golden and crisp (4-5 minutes), season to taste, then return chorizo to pan, stir to combine and keep warm.
  • 02
  • Meanwhile, heat olive oil in a large saucepan over medium-high heat, add onion and garlic and sauté until tender (4-5 minutes). Add chicken stock and sherry, bring to the boil and simmer for 10 minutes. Add peas, simmer until just tender (2-3 minutes), remove from heat, then add mint and process with a hand-held blender until smooth. Add vinegar, season to taste and divide among shallow bowls. Spoon over chorizo oil and croûtons, and serve hot.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Nutty amontillado sherry.

Featured in

Oct 2009

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