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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.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

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."

Crab and avocado tortillas


Tortillas don't have to be perfectly round, but the thinner you make them, the better. Make sure you use a good-quality lard.

You'll need

1 tbsp cumin seeds 500 gm picked blue swimmer crabmeat 2 avocado, flesh coarsely chopped 2 cups (loosely packed) coriander To serve: lime wedges To serve: hot sauce, such as Tabasco   Wheat flour tortillas 225 gm (1½ cups) bread flour 60 gm lard

Method

  • 01
  • For wheat flour tortillas, preheat oven to 100C. Place flour in a large bowl, add lard and rub in with fingertips until mixture resembles breadcrumbs, then make a well in the centre. Combine 250ml water and 1 tsp sea salt, add to flour and mix until combined. Turn onto a lightly floured surface and knead until smooth and elastic (3-4 minutes). Wrap in plastic wrap and set aside to rest (30 minutes). Heat a flat griddle or large frying pan over low heat. Roll a tablespoonful of dough into a 15cm-diameter circle and grill, turning once, until just coloured (1-2 minutes each side). Repeat with remaining dough. Meanwhile, wrap cooked tortillas in foil and keep warm in oven. Makes about 20.
  • 02
  • Dry-roast cumin in a small saucepan until fragrant (1 minute), set aside. Fill tortillas with crabmeat, avocado and coriander, sprinkle with cumin, fold to enclose, serve immediately with lime wedges and hot sauce to the side.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Apr 2010

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