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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.

Lobster rolls with potato chips


You'll need

2 live lobsters (about 1kg each) 1 celery stalk, thinly sliced 2 tsp finely chopped chives, plus extra to serve 30 gm butter, coarsely chopped 4 brioche rolls, split   Lobster dressing 300 gm (1 cup) whole-egg mayonnaise 1 tbsp lemon juice 2 1/2 tsp each Worcestershire sauce and Tabasco 1 garlic clove, finely grated on a Microplane   Potato chips 12 small bintje potatoes, scrubbed, thinly sliced on a mandolin For deep-frying: vegetable oil

Method

  • 01
  • Place lobster in the freezer to render insensible (30 minutes), then split lengthways through the head. Bring a large saucepan of heavily salted water to the boil over high heat, add lobster and cook until just cooked through (15-20 minutes). Drain, then, when cool enough to handle, separate tail and head by twisting and pulling in opposite directions. Cut underside of tail down each side with kitchen scissors, lift out tail meat and discard intestinal tract. Coarsely chop tail, then spread on a tray lined with several layers of absorbent paper towel and refrigerate, changing paper occasionally, to drain excess liquid (2 hours).
  • 02
  • Meanwhile, for lobster dressing, combine ingredients in a large bowl, season to taste and refrigerate until required.
  • 03
  • Combine lobster, lobster dressing, celery and chives in a large bowl, season to taste and refrigerate for flavours to develop (30 minutes-2 hours).
  • 04
  • Meanwhile, for potato chips, rinse potato in a colander under cold running water until water runs clear. Pat dry on absorbent paper. Heat oil in a large saucepan or deep-fryer to 180C. Deep-fry potato in small batches, stirring occasionally, until crisp and golden (2-3 minutes; be careful as hot oil will spit). Drain on absorbent paper, season to taste with salt.
  • 05
  • To serve, melt butter in a large saucepan over medium heat, add brioche rolls and roll around to coat in butter and lightly toast. Spoon lobster mixture into rolls, top with a few chips, scatter with chives and serve with remaining chips.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A clean, mineral-driven white wine with great acidity and a hint of body, such as a Sancerre or a simple white Burgundy.

Featured in

Nov 2011

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