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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

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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.

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.

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."

Barbecue prawns


Prawns with a tangy tomato-based barbecue sauce are an undeniably good combination, as is the remaining sauce slathered over beef or pork.

You'll need

400 gm canned peeled tomatoes 75 gm (1/3 cup) brown sugar 60 ml (¼ cup) cider vinegar 2 tbsp Worcestershire sauce 1 tbsp Dijon mustard 3 garlic cloves, finely chopped 2 tsp each ground coriander and ground cumin ½ tsp each ground cinnamon, ground fennel and sweet paprika ¼ tsp ground cloves and ground chilli 80 gm butter, coarsely chopped 2 kg uncooked large prawns (about 20), split lengthways, tails intact, deveined, heads discarded For brushing: olive oil 2 tbsp finely chopped chives

Method

  • 01
  • Pulse canned tomato in a food processor until coarsely chopped. Transfer to a large saucepan over medium-high heat, add sugar, vinegar, Worcestershire sauce, mustard, garlic and spices and bring to the simmer, stirring occasionally, until thickened (7-8 minutes). Stir in butter and season to taste.
  • 02
  • Heat a char-grill pan (or barbecue) over high heat. Brush prawns with a little olive oil and cook in batches, flesh-side down, for 1-2 minutes, then turn and brush generously with tomato mixture. Char-grill until prawns are just cooked though (2-3 minutes). Transfer to a serving plate, scatter with chives and serve hot with remaining sauce.

At A Glance

  • Serves 8 people
GT
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At A Glance

  • Serves 8 people

Drink Suggestion

Dry, still English-style cider.

Featured in

Dec 2011

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