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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.

Pork and parsley terrine with pickled cherries


You'll need to begin this recipe a day ahead.

You'll need

2 large pickled pork hocks (about 1.5kg each; see note) 1 onion, coarsely chopped 1 garlic head, halved horizontally, plus 2 extra cloves, finely chopped 3 thyme sprigs 2 fresh bay leaves 1¼ cups (firmly packed) flat-leaf parsley, finely chopped 3 golden shallots, finely chopped 50 ml dry white wine 50 ml white wine vinegar To serve: crusty baguette   Pickled cherries 160 ml (2/3 cup) white wine vinegar 125 ml dry white wine 55 gm (¼ cup) caster sugar 250 gm cherries 3 thyme sprigs 3 small fresh bay leaves

Method

  • 01
  • Place hocks in a large stockpot, cover with cold water, bring to the boil over high heat, drain and rinse under cold running water. Combine in a clean stockpot with onion, garlic head, thyme and bay leaves, cover with cold water, bring to the simmer over medium heat, reduce heat to low-medium and simmer until meat falls from the bone (2-2½ hours). Remove from cooking liquid (reserve) and then, when cool enough to handle, coarsely shred meat into a bowl (discard skin, sinew and bones). Cool to room temperature, combine with parsley, shallot and chopped garlic and season to taste.
  • 02
  • Meanwhile, strain cooking liquid and transfer 400ml to a saucepan (discard remainder), bring to the boil over medium-high heat and cook until reduced by half (8-10 minutes). Cool to room temperature, add wine and vinegar and season to taste. Add to pork mixture, stir to combine well, then spoon into an 8cm x 23cm terrine mould lined with plastic wrap, pressing firmly into tin, cover with plastic wrap and refrigerate until firm (overnight).
  • 03
  • For pickled cherries, combine vinegar, wine, sugar and 60ml water in a saucepan, season to taste and stir over medium-high heat until sugar dissolves. Add cherries and herbs, bring to the boil, remove from heat and refrigerate until well chilled (1-2 hours).
  • 04
  • To serve, unmould terrine, thickly slice and serve with pickled cherries and baguette.

Note Pickled pork hocks can be ordered from select butchers.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Late-harvest pinot gris.

Featured in

Dec 2010

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