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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."

Besan-fried prawns with saffron-braised vegetables


The besan flour (chickpea flour) coating gives these prawns a crisp nuttiness; it's available from health-food shops and Indian grocers.

You'll need

2 tbsp olive oil 2 Spanish onions, cut into thick wedges baby fennel bulbs, cut into thick wedges ¼ tsp saffron, soaked in 2 tbsp hot water for 30 minutes 1 tbsp red wine vinegar 1 tsp honey 380 gm vine-ripened tomatoes (about 4), quartered 1 tbsp currants For deep-frying: vegetable oil 200 gm besan flour 1 tbsp each cumin seeds and coriander seeds 1 kg uncooked prawns, peeled, tails intact, deveined 1 cup (loosely packed) each coriander and flat-leaf parsley leaves, to serve

Method

  • 01
  • Heat olive oil in a deep-sided frying pan over medium heat, add onion and turn occasionally until just beginning to soften (8-10 minutes). Add fennel and turn occasionally until golden brown (7-8 minutes), then add saffron and soaking water, vinegar and honey, gently place in tomatoes and scatter with currants. Cover with lid, reduce heat to low and simmer until fennel is tender (15-20 minutes).
  • 02
  • Meanwhile, preheat vegetable oil in a deep-fryer or large saucepan to 180C. Combine besan flour and spices in a bowl and season to taste. Dust prawns in flour mixture, shake to remove excess and deep-fry in batches until golden (1-2 minutes; be careful as hot oil will spit). Drain on absorbent paper, season to taste and keep warm.
  • 03
  • To serve, spoon saffron-braised vegetables into serving bowls, scatter with herbs and top with fried prawns.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Heady perfumed viognier.

Featured in

Dec 2011

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