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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.

Cavolo nero and Fontina piadina


The lard in the pastry of this Romagnan classic creates a lovely flakiness. Don't wait for all of them to cook - these must be eaten straight from the pan.

You'll need

100 ml olive oil 1 Spanish onion, finely chopped 2 garlic cloves, finely chopped 200 gm young cavolo nero, coarsely torn 400 gm canned cherry tomatoes 2 tsp red wine vinegar 3 rosemary sprigs 250 gm Fontina, coarsely chopped   Piadina dough 525 gm (3½ cups) plain flour ½ tsp bicarbonate of soda 115 gm cold lard, coarsely chopped 1 tbsp olive oil

Method

  • 01
  • Heat 30ml olive oil in a saucepan over medium-high heat, add onion and garlic, stir occasionally until tender (5-6 minutes), add cavolo nero, cook until just wilted (3-4 minutes). Add tomato and 60ml water, season to taste, cook until thick (8-10 minutes). Remove from heat, stir in vinegar, cool.
  • 02
  • Meanwhile, combine remaining oil and rosemary in a small saucepan, cook over low heat until infused (4-5 minutes), set aside.
  • 03
  • For piadina dough, combine flour, bicarb soda and 1 tsp salt in the bowl of an electric mixer, add lard and with your fingertips, rub to combine. Add oil and 250ml water, mix on lowest speed with a dough hook until combined (2-3 minutes). Dough should come together easily and not be too dry; if it is, add extra water. Increase speed to high, knead until smooth and elastic (4-5 minutes). Divide dough into eight, form into balls, roll each on a lightly floured surface to 3mm thick. Cover with a damp tea towel to prevent drying out.
  • 04
  • Preheat 2 tsp rosemary oil in a frying pan over high heat. Add one dough disc and cook until light golden in parts (1-2 minutes), turn and spread with a little cavolo nero mixture and scatter with an eighth of the cheese. Cook until underside is light golden in parts and cheese starts to melt (1-2 minutes). Season to taste, fold in half, turn and cook for another minute and transfer to a plate. Repeat with remaining ingredients, drizzle with a little extra rosemary oil and serve immediately.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

May 2009

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