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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.

Tomato salad with sumac, shanklish and olive oil


You'll need

1 Spanish onion Good pinch of sumac 1 perfectly ripe tomatoes 40 gm shanklish (see note) 4 tbsp extra-virgin olive oil (preferably something fresh, local and robust) 1 tbsp shredded flat-leaf parsley

Method

  • 01
  • Cut onion in half lengthways and finely slice. Sprinkle sliced onion with a good pinch of salt and sumac and leave to weep in a colander over a plate for 20 minutes. Spread onion out on absorbent towel and pat dry.
  • 02
  • Cut tomatoes into 1cm-thick slices or wedges and arrange on a plate. Season with a pinch of salt and crumble over shanklish, then loosely strew with onion. Drizzle olive oil over salad and sprinkle parsley over to finish.

Note Shanklish is a hard sheep's milk cheese coated in za'atar and spices that can be purchased from Middle Eastern grocery stores. If unavailable, substitute a good-quality crumbled feta. Cumulus Inc. by Andrew McConnell is published by Penguin Lantern ($59.95, hbk). This extract has been reproduced with minor GT style changes.


This dish was inspired by our friend Dee Nolan from Nolans Road organic olive grove. After tasting Dee's olive oil, we devised this salad in order to make the most of its fresh and punchy but well-balanced flavours.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Nov 2011

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