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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.

Egg, spinach, rocket and feta breakfast tart


You'll need

80 gm butter, coarsely chopped 1 leek, thinly sliced 1 garlic clove, finely chopped 1½ bunches spinach, trimmed and coarsely chopped 1½ bunches rocket, coarsely chopped 150 gm each ricotta and feta, coarsely crumbled 2 tbsp each coarsely chopped thyme and oregano Finely grated rind of 1 lemon 8 filo pastry sheets 100 ml buttermilk 9 eggs, at room temperature For drizzling: olive oil   Tomato relish 30 ml olive oil ½ Spanish onion, finely chopped 1 garlic clove, finely chopped 350 gm small tomatoes, such as baby grape 2 tbsp sherry vinegar 1 tbsp (20gm) brown sugar

Method

  • 01
  • Preheat oven to 180C. Melt half the butter in a large frying pan over medium heat, add leek and garlic and stir occasionally until starting to caramelise (6-7 minutes). Add spinach and rocket, stir until wilted (1-2 minutes), transfer to a colander to drain, then a bowl. Add cheeses, herbs and lemon rind, season to taste, mix well, set aside.
  • 02
  • For tomato relish, heat oil in a frying pan over medium-high heat, add onion and garlic and stir occasionally until starting to caramelise (6-7 minutes). Add tomato, sauté until tomato begins to break down (4-5 minutes). Add vinegar and sugar, season to taste, cook until syrupy (2-3 minutes), then cool to room temperature.
  • 03
  • Melt remaining butter and brush base and sides of a 20cm x 29cm loose-bottomed tart tin (see note), then line with a filo sheet, allowing pastry to overhang. Brush with butter, then lay over another filo sheet and repeat until filo is used. Spread spinach mixture in base, make 6 evenly spaced indentations in filling, set aside.
  • 04
  • Whisk buttermilk and 3 eggs in a bowl to combine, season to taste, then pour onto spinach mixture. Crack remaining eggs into indentations and drizzle with oil. Brush pastry edges with butter and bake until tart is set and eggs are cooked medium (20-25 minutes). Serve with tomato relish.

Note You can also make the tart in a 22cm-diameter round tin.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2010

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