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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.

Coda alla vaccinara (slaughtermen’s braised oxtail)


Coda alla vaccinara remains one of the more traditional meat dishes of Rome today - alongside abbacchio al forno (roast suckling lamb).

You'll need

1.2 kg large oxtail pieces 2 tbsp olive oil 30 gm pork back-fat, finely chopped 2 onions, finely chopped 2 celery stalks, finely chopped 1 carrot, finely chopped 4 garlic cloves, finely chopped 200 ml dry white wine 800 ml veal stock 400 ml tomato passata ½ celeriac (about 400gm), cut into 1cm pieces 4 rosemary sprigs 2 fresh bay leaves 1 tsp red wine vinegar Pinch of caster sugar To serve: crusty bread and a simple leaf salad   Gremolata ½ cup finely chopped flat-leaf parsley Finely grated rind of ½ lemon ½ garlic clove, finely chopped

Method

  • 01
  • Combine oxtail in a saucepan with enough cold water to cover, bring to the simmer over medium heat and cook to remove some of the fat (45 minutes). Drain and set aside.
  • 02
  • Preheat oven to 180C. Heat oil in a wide saucepan over high heat, add back-fat and stir occasionally to render (2-4 minutes), remove fat pieces with a slotted spoon (discard), then add onion, celery, carrot and garlic and stir occasionally until golden (10-12 minutes). Deglaze pan with white wine and cook until reduced by half (2-4 minutes). Add oxtail, stock, passata, celeriac, herbs, vinegar and sugar, season to taste, bring to the simmer over low heat, cover closely with a round of baking paper and roast until meat is falling from the bone (1½-2 hours). Remove oxtail and vegetables with a slotted spoon and keep warm, then simmer sauce over medium heat until slightly reduced and flavourful (15-30 minutes).
  • 03
  • Meanwhile, for gremolata, combine ingredients and set aside.
  • 04
  • Return oxtail and vegetables to the pan and serve warm with gremolata, crusty bread and a leaf salad.

Note Pork back-fat is available from butchers.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A full-bodied red such as a primitivo.

Featured in

May 2011

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