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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."

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.

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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

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.

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."

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.

Dripping-fried bread, brassica and goat’s cheese salad


This salad is all about the crunch of the dripping-fried bread, the creaminess of the goat's cheese and the texture of the greens. It's perfect for winter, when brassicas are abundant and at their best.

You'll need

500 gm beef fat, cut into 3cm pieces (see note) 280 gm sourdough bread, crusts removed, coarsely torn into 3cm pieces 60 ml (¼ cup) olive oil 1 onion, thinly sliced 3 garlic cloves, thinly sliced 300 gm brassica leaves, such as turnip tops, kale and cabbage leaves 30 ml aged red wine vinegar 150 gm soft goat’s cheese

Method

  • 01
  • Preheat oven to 180C. Roast beef fat on a rack over a deep roasting pan until fat renders into roasting pan (1-2 hours). Reserve 60ml dripping. Remaining dripping will keep refrigerated in an airtight container for 4-5 weeks.
  • 02
  • Heat reserved dripping in a large frying pan over medium heat, add torn bread and stir occasionally until golden (4-5 minutes). Remove with a slotted spoon and drain on absorbent paper.
  • 03
  • Heat olive oil in a large frying pan over medium-high heat, add onion and garlic and stir occasionally until softened (4-5 minutes). Add brassica leaves and stir frequently until wilted (4-5 minutes). Season to taste, drizzle with vinegar, transfer to a serving plate, scatter with dripping-fried bread and goat’s cheese and serve.

Note Beef fat is available from select butchers. You will need to order it.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2011

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