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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."

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.

Thai-style grilled chicken (Gai yang)


"Gai yang is a street food from north-east Thailand. However, it's so delicious it's found throughout the country. Often eaten with green papaya salad and sticky rice, this is the quintessential Issan meal. The traditional recipe uses a whole chicken, split open and flattened, rubbed with marinade and grilled over charcoal until beautifully fragrant. This recipe is adapted from The Elegant Taste of Thailand by Pinyo Srisawat and Sisamon Kongpon." You'll need to begin this recipe a day ahead.

You'll need

2 tbsp finely chopped ginger (about 20gm) 2 tbsp finely chopped coriander root (about 2) 4 garlic cloves, coarsely chopped 1 lemongrass stalk, white part only, finely chopped 2 kg small chicken drumsticks 250 ml (1 cup) light soy sauce 1 tbsp freshly ground black pepper 2 tsp white sugar   Sweet chilli sauce 80 gm white sugar 50 ml white vinegar 4 long red chillies, finely chopped 2 garlic cloves, finely chopped

Method

  • 01
  • Pound ginger, coriander root, garlic and lemongrass in a mortar and pestle, or process in a small food processor, until smooth, then transfer to a large bowl. Add remaining ingredients, mix well to coat chicken, cover and refrigerate overnight.
  • 02
  • For sweet chilli sauce, combine sugar, vinegar and 125ml water in a saucepan, stir over medium-high heat until sugar dissolves. Bring to the simmer, add chilli and garlic, cook until syrupy (5-6 minutes). Season to taste with salt, cook for another minute, cool slightly, process in a food processor until smooth. Cool.
  • 03
  • Preheat a char-grill or barbecue to low heat. Remove chicken from marinade and grill, turning occasionally, until cooked through (10-15 minutes). Serve hot with sweet chilli sauce.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jan 2010

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