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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.

Verjuice-brined roast pork with crushed grapes


You'll need to begin this recipe two days ahead.

You'll need

2 kg piece of pork loin, rolled and tied 1 kg seedless green grapes, snipped into small bunches ½ head of garlic, cloves separated ½ bunch of thyme 50 ml verjuice   Verjuice brine 250 ml (1 cup) verjuice 175 gm caster sugar 80 gm fine salt

Method

  • 01
  • For verjuice brine, combine ingredients in a bowl with 3½ litres cold water.
  • 02
  • Place pork in a snug-fitting non-reactive container, pour over brine and refrigerate for 2 days to brine.
  • 03
  • Preheat oven to 220C. Remove pork from brine, pat dry with absorbent paper, season to taste and roast in a roasting pan until skin is crisp (20-30 minutes). Reduce heat to 180C and roast for another 45 minutes. Add grapes, garlic and thyme and roast until tender and juices run clear when pork is pierced (15-20 minutes). Remove pork, cover loosely with foil and set aside to rest (15 minutes).
  • 04
  • Meanwhile, crush grapes and garlic with a wooden spoon, add verjuice, stir to combine. Season to taste and serve with sliced pork.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Succulent and silky pinot noir.

Featured in

Mar 2011

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