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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."

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.

Fig recipes

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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.

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.

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.

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.

Garbure


Garbure should be thick and rib-sticking, and the beans should be cooked until breaking up. It's important, however, not to overcook the cabbage. You'll need to begin this recipe a day ahead.

You'll need

115 gm (½ cup) dried cannellini beans, soaked in cold water overnight 1 smoked ham hock (about 500gm) 2 tbsp goose or duck fat 2 onions, coarsely chopped 4 carrots, coarsely chopped 3 baby turnips, quartered 2 waxy potatoes, such as Dutch cream or bintje, cut into 2cm pieces 2 garlic cloves 1 bouquet garni (see note) 250 gm savoy cabbage, coarsely chopped 400 gm pork sausages 2 confit duck legs (see note), bone removed and meat broken into bite-sized pieces

Method

  • 01
  • Drain beans, combine with ham hock in a large saucepan. Cover with 2 litres cold water, bring to the boil over high heat. Reduce heat to low, cover partially with a lid, cook until beans are tender (45-50 minutes). Drain, reserve beans and ham hock.
  • 02
  • Heat goose or duck fat in a large saucepan over medium heat, add onion and sauté until soft (8-10 minutes). Add carrot, turnip, potato, garlic, bouquet garni, and reserved beans and ham hock. Cover with 2 litres cold water, bring to the boil over high heat. Reduce heat to low, stir occasionally until vegetables are tender (30 minutes), add cabbage, sausages and duck pieces and cook until cabbage is tender (30 minutes). Season to taste, remove and discard bouquet garni. Remove duck, sausages and ham hock, remove meat from bones (discard skin and bones), coarsely chop meat, then return to pan and simmer over medium heat until warm (8-10 minutes). Ladle soup among bowls and serve immediately.

Note Confit duck legs are available from select delicatessens; or see our confit duck Masterclass to make your own. For a bouquet garni, tie parsley stems, bay leaves, a thyme sprig and celery together with kitchen string.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jul 2009

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