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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.

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.

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.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

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.

Spaghettini with lemon and bottarga


This simple recipe is full of big, bold flavours. Briny and zesty, it will transport you straight to the Mediterranean.

You'll need

400 gm dried spaghettini Juice of 3 lemons, finely grated rind of 2 200 ml extra-virgin olive oil 25 gm bottarga, finely grated (see note) ¼ cup (firmly packed) flat-leaf parsley, coarsely chopped

Method

  • 01
  • Cook pasta in boiling salted water until al dente (7-10 minutes). Drain, reserving 2 tbsp cooking water. Return pasta and reserved cooking water to pan. Add remaining ingredients, season generously, toss well to combine and serve hot.

Note Bottarga is salted and dried mullet roe. It's available from select fishmongers, delicatessens and David Jones food halls.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2010

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