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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.

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.

Mexican corn soup with crushed avocado


You'll need

4 yellow or red banana capsicum 4 long red chillies 1 garlic head, halved horizontally 90 ml olive oil 1 Spanish onion, finely chopped 2 celery stalks, finely chopped 2 tsp each ground cumin and ground coriander 1.2 kg corn kernels (from about 8 cobs, cobs reserved) 1 litre (4 cups) chicken stock   Crushed avocado 2 golden shallots, thinly sliced 2 tbsp lime juice, or to taste 1 garlic clove, finely chopped 2 avocados, coarsely chopped 120 gm cherry tomatoes (about ½ punnet), quartered 2 tbsp extra-virgin olive oil ½ cup coarsely chopped coriander

Method

  • 01
  • Preheat a grill to high. Place capsicum, chilli and garlic, cut-side up, on a baking tray, drizzle with 20ml oil. Grill until starting to blacken (4-5 minutes for capsicum and chilli; 8-10 minutes for garlic), turn and drizzle with 20ml oil and grill until blackened (4-5 minutes for capsicum and chilli; 6-8 minutes for garlic). When cool enough to handle, squeeze garlic from skins, finely chop, set aside. Peel capsicum and chilli, coarsely chop flesh, set aside.
  • 02
  • Heat remaining oil in a large saucepan over medium-high heat, add onion and celery, sauté until very tender (5-6 minutes). Add spices, sauté until fragrant (1 minute), then add corn (reserve 2 cups), reserved corn cobs, and grilled garlic, capsicum and chilli, stir to combine. Add stock and 250ml water, bring to the boil, reduce heat to medium and simmer until corn is tender (15-20 minutes). Discard cobs, process mixture in a food processor until very smooth, then cool to room temperature.
  • 03
  • Meanwhile, cook reserved corn in boiling salted water until tender (4-5 minutes), drain, add to puréed soup and season to taste.
  • 04
  • Meanwhile, for crushed avocado, combine shallot, lime juice and garlic in a bowl, stand until shallot is tender (4-5 minutes). Add avocado, lightly crush with a fork, then stir in tomato, olive oil and coriander and season to taste. Serve dolloped into corn soup.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Fruity young rosé.

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Jan 2010

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