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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

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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.

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.

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.

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.

Cretan village salad


"Barley rusks make this a meal in itself by thickening up the salad. A good olive oil and seasonal vegies at their peak are a must," says John Rerakis. "Purslane or caper leaves are traditional additions, but if you can't find these you can substitute small basil leaves."

You'll need

2 vine-ripened tomatoes, cut into wedges 2 Lebanese cucumbers, roughly peeled, alved lengthways and coarsely chopped 1 Spanish onion, thinly sliced 1 cup (loosely packed) purslane or caper leaves or small basil leaves (see note) 20 sun-dried black olives 125 ml (½ cup) olive oil (preferably Cretan),plus extra for drizzling 200 gm piece Greek feta piece Greek feta ½ tsp dried Greek oregano (see note)

Method

  • 01
  • Combine tomato, cucumber, barley rusk, onion, purslane, olives and olive oil in a bowl, season to taste and toss to combine. Arrange on a plate, top with feta, drizzle with extra oil, scatter with Greek oregano and serve.

Note Barley rusks, purslane, caper leaves and Greek oregano are available from select Greek delicatessens. Dried Greek oregano, also known as rigani, is more aromatic than the dried oregano sold in supermarkets; if unavailable, substitute dried oregano.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2011

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