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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.

Beetroot salad with lentils and yoghurt dressing


You'll need

15 baby beetroot (about 3 bunches), trimmed, scrubbed 4 beetroot (about 1 bunch), trimmed, scrubbed 2 tsp olive oil, for drizzling 150 gm small black lentils, rinsed (see note) 1 golden shallot, thinly sliced on a mandolin 2 tbsp large salted capers, rinsed   Yoghurt dressing 280 gm (1 cup) thick sheep’s milk yoghurt 60 ml (¼ cup) lemon juice 2 tbsp extra-virgin olive oil 1 tbsp dill, finely chopped 1 garlic clove, crushed

Method

  • 01
  • Preheat oven to 200C. Place baby beetroot and beetroot in a roasting pan with 60ml water, drizzle with oil, season to taste, cover with foil and roast until tender (20-30 minutes for baby beetroot; 40-50 minutes for large beetroot). When cool enough to handle, peel, halve and set aside.
  • 02
  • Meanwhile, bring a saucepan of water to the boil, add lentils and cook until tender (20-25 minutes). Drain well and set aside.
  • 03
  • For yoghurt dressing, combine ingredients in a bowl and season to taste.
  • 04
  • Arrange beetroot, lentils, shallot and capers on a platter, drizzle with yoghurt dressing and serve.

Note Small black lentils are available from select delicatessens. If unavailable, substitute small green lentils.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Oct 2011

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