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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.

Potato, leek and silverbeet gratin


You'll need

1 bunch silverbeet (about 850gm), trimmed, half the stalks reserved 50 ml olive oil 80 gm butter, coarsely chopped 1 leek, thinly sliced 3 garlic cloves, finely chopped 2 kg waxy potatoes, such as kipflers 800 ml pouring cream 80 gm coarse fresh breadcrumbs 3 tsp thyme Finely grated rind of 1 lemon To serve: crisp green salad and crusty bread

Method

  • 01
  • Preheat oven to 180C. Coarsely chop silverbeet leaves and thinly slice the reserved stalks, and set aside separately.
  • 02
  • Heat oil and 20gm butter in a large saucepan over medium-high heat until foaming, add leek, silverbeet stalks and two-thirds of the garlic and stir occasionally until tender (3-4 minutes). Add silverbeet leaves, stir occasionally until tender and wilted (2-3 minutes), season to taste, then transfer to a colander to drain excess liquid.
  • 03
  • Meanwhile, thinly slice potato on a mandolin, combine in a bowl with cream to prevent discolouring, season to taste and set aside.
  • 04
  • Spread silverbeet mixture in the base of a buttered 2-litre baking dish, then arrange potato in overlapping layers on top, seasoning well as you go. Pour over enough cream to just cover, dot with 20gm butter, place on a baking tray and bake until bubbling and golden around the edges (45-50 minutes).
  • 05
  • Meanwhile, melt remaining butter, combine in a bowl with breadcrumbs, thyme and rind, season to taste. Scatter over gratin, bake until crumbs are golden and potato is tender when pierced with a skewer (8-10 minutes). Serve hot with a crisp green salad and crusty bread.

It's common to see a gratin served as an accompaniment to a meat or poultry dish, but with a crisp green salad and plenty of crusty bread, this is really a meal in itself. You can cook it in advance if you like, then add the breadcrumb topping and warm it through just before serving.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

White Bordeaux (semillon sauvignon blend).

Featured in

Jul 2011

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