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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.

Artichoke dip with salt and rosemary crispbread


This dip is a great way to use up the flesh from unused artichoke stalks. Alternatively, you can use the prepared flesh, inner hearts and peeled stems of whole artichokes. You'll need about three.

You'll need

320 gm artichoke flesh (about 9 thick stalks), combined in a bowl with juice of 1 lemon 250 ml (1 cup) chicken stock 1 thyme sprig 1 small garlic clove, finely chopped 60 ml (¼ cup) olive oil For drizzling: extra-virgin olive oil To serve: crudités (optional)   Salt and rosemary crispbread 1 tsp dried yeast 130 gm plain flour, sifted 1 tsp coarsely chopped rosemary, plus extra leaves to scatter 1 tbsp olive oil, plus extra for brushing

Method

  • 01
  • For crispbread, preheat oven to 200C. Combine yeast and 80ml lukewarm water in a bowl and stand until foamy. Add flour and 1 tsp sea salt and mix to combine, then knead until smooth (3-5 minutes), add rosemary and knead to incorporate. Place in an oiled bowl, stand until doubled in size (30 minutes), then knock back, divide dough into two and roll through a pasta machine, starting with rollers at the widest setting, rolling and folding and reducing settings notch by notch until dough is 3mm thick. Cut into 10cm strips, transfer to a tray lined with baking paper. Repeat with remaining dough. Brush with olive oil, scatter with extra sea salt and rosemary leaves, dust with plain flour and bake until golden and crisp (10-15 minutes). Makes about 20. Crispbread will keep for 1 week in an airtight container.
  • 02
  • Drain artichoke (reserving lemon juice) and combine in a saucepan with chicken stock and thyme. Season to taste, bring to the boil, then simmer, covered, until tender (10-15 minutes). Drain and transfer to a blender with garlic (discard thyme). With motor running, add olive oil in a thin stream until thick and combined. Season to taste with sea salt, freshly ground black pepper and reserved lemon juice. Drizzle with extra-virgin olive oil and serve with crispbread and crudités, if you like.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Sauvignon blanc.

Featured in

Sep 2009

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