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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.

Lemongrass and tamarind beef ribs


The tamarind adds a lovely sour note to these ribs, which are inspired by Martin Boetz's signature ribs at Longrain. You'll need to begin this recipe a day ahead.

You'll need

3 beef short ribs (about 2kg), halved to make 6 small ribs 1 litre (4 cups) chicken stock 130 gm palm sugar, grated 120 gm tamarind pulp, softened in 125ml hot water for 30 minutes, then pressed through a fine sieve (solids discarded) 80 ml (1/3 cup) fish sauce 80 ml (1/3 cup) dark soy sauce To serve: coriander, mint, Thai basil, thinly sliced long red chilli and red shallots, and steamed jasmine rice   Fragrant paste 40 gm (8cm piece) each ginger and galangal, coarsely chopped 8 garlic cloves, coarsely chopped 6 golden shallots 2 lemongrass stalks, white part only, coarsely chopped 2 coriander roots, scraped   Deep-fried shallots For deep-frying: peanut oil 6 red shallots, thinly sliced

Method

  • 01
  • Preheat oven to 150C. Heat a large non-stick frying pan over medium-high heat, add ribs, turn occasionally until browned (3-5 minutes). Transfer to a deep roasting pan to fit snugly.
  • 02
  • Meanwhile, for fragrant paste, process ingredients in a food processor until finely chopped, then spread over ribs. Add stock, sugar, tamarind, fish sauce and soy sauce, cover with baking paper and foil and roast until ribs are very tender (2½-3 hours).
  • 03
  • Cool ribs in stock, then separate stock and ribs and refrigerate each, covered, until chilled (4 hours-overnight). Bring ribs to room temperature.
  • 04
  • Skim fat from stock (discard), then reduce stock in a saucepan over medium heat to 750ml (30-40 minutes; stock should be very fragrant). Keep warm.
  • 05
  • Meanwhile, for deep-fried shallots, heat oil in a deep frying pan to 180C. Add shallot, stir continuously until golden (1½-3 minutes; be careful as hot oil will spit), then strain through a metal sieve and set aside on on absorbent paper.
  • 06
  • Heat a non-stick pan over high heat, add ribs and sauce and turn occasionally until warmed through (2-4 minutes). Serve hot topped with deep-fried shallots, herbs, chilli and fresh shallots, with steamed rice.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Rich, sweetish stout.

Featured in

Jun 2011

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