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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."

Larb ped (minced duck salad)


You'll need

For shallow-frying: vegetable oil 8 large red shallots, thinly sliced 600 gm coarsely minced duck breasts (about 3 breasts), skin reserved (see note) 15 gm (3cm piece) galangal, sliced 1 tbsp white glutinous rice 2 garlic cloves 60 ml (¼ cup) lime juice 60 ml (¼ cup) fish sauce 1 tbsp light palm sugar, crushed or white sugar ½ cup (firmly packed) coriander, finely chopped ¼ cup (firmly packed) mint, finely chopped, plus extra leaves, to serve 3 tsp roasted dried chilli flakes, or to taste To serve: iceberg lettuce wedges

Method

  • 01
  • Heat vegetable oil in a wok until hot. Add half the shallot and stir occasionally until golden (5-7 minutes). Remove with a slotted spoon, drain on absorbent paper, set aside.
  • 02
  • Add duck skins to oil and turn occasionally until crisp and golden (2-4 minutes), drain on absorbent paper (discard oil), set aside.
  • 03
  • Add duck skins to oil and turn occasionally until crisp and golden (2-4 minutes), drain on absorbent paper (discard oil), set aside.
  • 04
  • Dry-roast galangal in a small frying pan over high heat until fragrant and toasted (4-6 minutes). Pound in a mortar and pestle until finely ground, set aside.
  • 05
  • Add rice to frying pan and cook over high heat, shaking occasionally, until toasted (3-5 minutes). Finely grind in a mortar and pestle, set aside.
  • 06
  • Heat a wok over high heat. Add minced duck and 60ml water and stir continuously until duck is cooked through (3-4 minutes). Remove from heat, add remaining ingredients, ground galangal and 1 tsp ground rice, toss to coat. Adjust seasoning to taste (it should taste sour and salty) and serve scattered with extra ground rice, fried shallot, duck skins and extra mint, with lettuce wedges.

Note Ask your butcher to mince the duck breasts for you and reserve the skin.


The typical Isaan larb or minced meat salad consists of water buffalo and blood, although you'll find chicken, pork, fish and duck versions. We've used lettuce as an accompaniment here, but you could use a variety of additional sides such as white cabbage, Thai basil, snake beans, cucumber slices, green mango slices and steamed rice.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Pale dry rosé.

Featured in

Feb 2011

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