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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."

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.

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.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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.

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.

Spaghetti alla carbonara


It's important to serve this as soon as you toss the eggs through because they'll keep cooking with the heat of the pasta and become scrambled. In fact, eat this straight from the pan.

You'll need

400 gm dried spaghetti 60 ml (¼ cup) mild-flavoured extra-virgin olive oil 200 gm piece guanciale or coppa, cut into lardons (see note) 4 eggs, lightly beaten 20 gm (¼ cup) finely grated pecorino, plus extra to serve To serve: coarsely chopped flat-leaf parsley (optional)

Method

  • 01
  • Cook pasta in a large saucepan of boiling salted water until al dente (8-10 minutes).
  • 02
  • Meanwhile, heat oil in a frying pan over medium-high heat, add guanciale and sauté until starting to crisp (2-4 minutes). Set aside and keep warm.
  • 03
  • Drain pasta, reserving 2 tbsp cooking water. Add to guanciale with eggs, pecorino, reserved cooking water and freshly ground black pepper to taste. Toss until pasta is coated and sauce begins to thicken (20-30 seconds), then serve immediately, scattered with parsley and extra pecorino to the side.

Note Guanciale is cured meat from the side of the pig's face and coppa is cured pork shoulder or neck; both are available from select delicatessens and Italian butchers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2010

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