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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.

Steamed rice noodles with dried shrimp and cucumber


You'll need

2 spring onions, thinly sliced 150 ml peanut oil 4 large red shallots, thinly sliced 450 gm fresh rice noodle sheets cut into large squares, at room temperature (see note) 1 Lebanese cucumber, cut into thin, long wedges ½ cup bean sprouts, trimmed ½ cup each (loosely packed) coriander, Vietnamese mint and mint leaves 40 gm dried shrimp, soaked in warm water for 5 minutes, drained (see note) To serve: long red chilli, seeds removed, cut into julienne (optional)   Nuoc cham 80 ml (1/3 cup) fish sauce, or to taste 80 ml (1/3 cup) lime juice, or to taste 2 tbsp caster sugar, or to taste 1 tbsp rice wine vinegar 2 red birdseye chillies, finely chopped 1 coriander root, cleaned, finely chopped 1 garlic clove, crushed

Method

  • 01
  • Place spring onion in a heatproof bowl and set aside. Heat oil in a wok over medium heat, add shallot and stir occasionally until golden (3-5 minutes). Strain shallot through a fine metal sieve over spring onion. Set aside spring onion oil and fried shallot separately.
  • 02
  • For nuoc cham, combine ingredients and 1 tbsp water in a bowl and set aside, stirring occasionally until sugar dissolves (10 minutes).
  • 03
  • Meanwhile, separate noodles slightly, then steam in a large bamboo steamer placed over a saucepan of simmering water until softened (5-10 minutes). Transfer to serving plates, top with cucumber, bean sprouts, herbs, shrimp, fried shallot and chilli. Pour over nuoc cham and serve drizzled with spring onion oil to taste.

Note Fresh rice noodle sheets and dried shrimp are available from Asian grocers. Some grocers will have a selection of sizes; opt for the largest shrimps you can afford because they'll have the best flavour.


Slippery rice noodles are great stir-fried with pork and egg or in a soupy broth, but this Vietnamese way of serving them, with a chilli and lime dressing and herbs, makes a really fresh alternative. Cut the noodles any way you like, or even buy the noodles rolled or pre-cut - the flavour will be the same.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr 2010

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