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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."

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.

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.

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.

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."

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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Roast chicken, walnut and grape salad with blue cheese dressing


If you don't want to roast your own, just buy a free-range chook from a rôtisserie. Rub the apple with a bit of lemon juice to stop it from discolouring if you're not serving it immediately, and transport the dressing in a separate container.

You'll need

1 chicken (about 1.6kg) 20 gm softened butter 1 tbsp olive oil 150 gm seedless red grapes, halved ½ celery heart, thinly sliced widthways, leaves reserved ½ red apple, unpeeled, thinly sliced 100 gm walnut halves, toasted To serve: flat-leaf parsley leaves   Blue cheese dressing 3 egg yolks 1½ tbsp tarragon vinegar 1 small garlic clove, finely chopped 220 ml light olive oil 80 gm blue cheese, such as Stilton 1 tbsp lemon juice, or to taste

Method

  • 01
  • Preheat oven to 200C. Rinse chicken inside and out, then pat dry with absorbent paper and place in a roasting pan. Rub skin with butter, then drizzle with olive oil and season to taste. Roast until chicken is golden and cooked through and juices run clear when thigh is pierced with a skewer (1 hour 10 minutes-1 hour 20 minutes). Cool to room temperature, then remove leg meat, coarsely break up and place in a bowl. Remove breast meat from bones, then thickly slice and add to leg meat (discard bones). Add grapes, celery, apple and walnuts and toss lightly to combine, then season to taste and refrigerate until required.
  • 02
  • Meanwhile, for blue cheese dressing, process egg yolks, vinegar and garlic in a food processor until combined. With motor running, add olive oil in a thin steady stream and process until thick and emulsified. Add a teaspoon of hot water to thin, then add blue cheese and lemon juice, season to taste and process until smooth. Makes about 375ml.
  • 03
  • Transfer chicken salad to a platter, drizzle blue cheese dressing over and serve scattered with parsley leaves.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Young sauvignon blanc.

Featured in

Jan 2010

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