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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.

Breakfast pies with tomato chilli jam and crisp speck


Who says pies can't be eaten at breakfast? It would be bang out of order to refuse a good brekkie pie, especially this tasty open number.

You'll need

40 gm butter, coarsely chopped 620 gm rindless bacon (about 10 rashers), finely chopped 1 onion, finely chopped 4 garlic cloves, finely chopped 360 gm farmhouse cottage cheese (see note) 14 eggs, plus 1 extra lightly beaten for eggwash 30 gm (¼ cup) finely grated parmesan To serve: roasted cherry-truss tomatoes and crisp speck   Parmesan pastry 400 gm plain flour 300 gm cold butter, coarsely chopped 30 gm (¼ cup) finely grated parmesan   Tomato chilli jam 10 vine-ripened tomatoes, scored 80 ml (1/3 cup) extra-virgin olive oil 2 Spanish onions, finely chopped 5 garlic cloves, finely chopped 80 ml (1/3 cup) sherry vinegar 75 gm (1/3 cup) brown sugar 2 small red chillies, finely chopped

Method

  • 01
  • For parmesan pastry, process flour and butter in a food processor until fine crumbs form. Add parmesan, process to combine, add 80ml iced water, process until dough comes together (add more water if necessary). Turn onto a lightly floured work surface, knead lightly to form a disc, wrap in plastic wrap and refrigerate until chilled (1 hour).
  • 02
  • Meanwhile, for tomato chilli jam, blanch tomatoes until skins split (1-2 minutes), refresh, drain, peel. Scoop out seeds (discard), finely chop flesh, set aside. Heat oil in a wide saucepan over medium heat, add onion and garlic and stir occasionally until soft (10-15 minutes). Add tomato and remaining ingredients and stir occasionally until thick (30 minutes). Makes about 500ml. Jam will keep refrigerated in an airtight container for 2 weeks.
  • 03
  • Meanwhile, heat butter in a separate saucepan over high heat until foaming. Add bacon, onion and garlic and stir occasionally until liquid evaporates and bacon browns (20-30 minutes). Transfer to a plate, set aside to cool (15-20 minutes).
  • 04
  • Meanwhile, preheat oven to 200C. Whisk cottage cheese and 6 eggs in an electric mixer until incorporated, then pass through a coarse sieve into a bowl, pushing all lumps of cheese through. Add parmesan and bacon mixture, season to taste and set aside.
  • 05
  • Divide pastry into 8 pieces and, working with one piece at a time, roll each into a 4mm-thick, 25cm-diameter circle and line eight 375ml-capacity buttered and floured ramekins, letting pastry overhang by 2cm. Divide bacon mixture among ramekins, make an indent in centre with a spoon and break an egg into each. Fold in overhanging pastry, brush pastry with eggwash and bake until golden and cooked through (15-20 minutes). Serve immediately with tomato-chilli jam, roasted cherry-truss tomatoes and crisp speck.

Note Farmhouse cottage cheese is a dry-style cottage cheese, available from select delicatessens.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jun 2009

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