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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.

Baked chicken with yoghurt


You'll need

50 ml olive oil 1 chicken (about 1.7kg), jointed 500 ml (2 cups) chicken stock 400 gm Greek-style yoghurt 8 golden shallots, diced 2 garlic cloves, crushed 4 thyme sprigs Finely grated rind and juice of 1 lemon 1 tbsp Greek honey   Burghul salad 200 gm (1¼ cups) fine burghul 2 vine-ripened tomatoes, diced 2 spring onions, finely chopped 1 garlic clove, finely chopped 1 cup (firmly packed) each flat-leaf parsley and mint, finely chopped 2 tbsp olive oil Juice of 1 lemon, or to taste Seeds of ¼ pomegranate

Method

  • 01
  • Preheat oven to 160C. Heat oil in a large casserole over medium-high heat, add chicken and cook until browned all over (5-10 minutes), then add remaining ingredients. Cover with baking paper and a lid and braise in oven until very tender (2-3 hours).
  • 02
  • Meanwhile, for burghul salad, place burghul in a bowl, pour over boiling water to cover by 2cm and stand until tender (5-10 minutes). Drain well, scatter over a tray and stand to dry (30 minutes). Season to taste, transfer to a bowl with remaining ingredients, toss to combine and serve with chicken.

The light, fresh flavours in this recipe are similar to those in the Italian dish maiale al latte - pork cooked in milk. The yoghurt becomes curds that more than make up for in flavour what they lack in looks.


At A Glance

  • Serves 6 people
GT
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At A Glance

  • Serves 6 people

Featured in

Oct 2011

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