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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.

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.

World's Best Chefs Talks

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

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.

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."

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.

Chilli mud crab


Fingerbowls and bibs are a must here.

You'll need

2 live mud crabs (about 1kg each) 6 kaffir lime leaves, torn 2 red birdseye chillies, thinly sliced Juice of 2 limes, or to taste 1 tbsp fish sauce, or to taste 1 egg, lightly beaten 1 bunch each coriander and Thai basil, coarsely torn 2 spring onions, thinly sliced   Chilli jam 60 ml (¼ cup) vegetable oil 1 onion, finely chopped 5 garlic cloves, finely chopped 15 gm (3cm piece) each of galangal and ginger, finely grated 3 long red chillies, thinly sliced 80 gm light palm sugar, plus extra grated for seasoning 2 tbsp fish sauce, or to taste

Method

  • 01
  • Place crabs in freezer to render them insensible (30-40 minutes). Meanwhile, bring a stockpot (see note) of heavily salted water to the boil. Add crab, cover and cook until cooked through (15-20 minutes). Drain, then remove top shell from crab, discard gills and coral, quarter crabs, crack claws, set aside.
  • 02
  • Meanwhile, for chilli jam, heat oil in a large wok over medium heat. Add onion, sauté until beginning to caramelise (15-20 minutes), then add garlic, galangal, ginger and chilli and sauté until chilli is tender (5-10 minutes). Transfer to a food processor, process until finely chopped, return to wok with palm sugar and fish sauce and sauté until caramelised (5-10 minutes). Add crab, lime leaves, chilli and 40ml water and stir until crab is heated through (5-10 minutes). Add lime juice and fish sauce and check seasoning, adding more juice, fish sauce and sugar to balance to your taste. Add egg and stir until egg is cooked and crab is well coated (2-4 minutes). Transfer to a bowl, scatter with herbs and onions, serve hot.

Note You'll need a big pot to cook both crabs at once. Alternatively, cook them one at a time.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Lots of cold lager.

Featured in

Dec 2009

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