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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."

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.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

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.

Chicken agrodolce


You'll need

100 ml olive oil 7 chicken Marylands, halved through the joint 1½ each onions, celery stalks and carrots, finely diced 3 garlic cloves, finely chopped 1 long red chilli, seeds removed, finely chopped 2 tbsp finely chopped flat-leaf parsley 1 tbsp thyme leaves ½ tsp saffron threads 100 gm caster sugar 100 gm sultanas 50 gm pine nuts 75 ml white wine vinegar 500 ml (2 cups) chicken stock 450 ml verjuice

Method

  • 01
  • Preheat oven to 180C. Heat 2 tbsp oil in a large frying pan over medium-high heat, add chicken skin-side down in batches and cook, turning once, until browned (5-6 minutes), then transfer to a large roasting pan. Heat remaining oil in a saucepan over medium heat, add vegetables, garlic, chilli, parsley, thyme and saffron, stir occasionally until just tender (6-8 minutes), then add sugar, sultanas and pine nuts. Stir occasionally until caramelised (12-15 minutes), deglaze pan with vinegar, add stock and verjuice and simmer gently until well flavoured (8-10 minutes). Season to taste, pour mixture over chicken, cover with foil and braise until chicken is very tender (35-40 minutes). Serve warm with sauce spooned over.
This recipe is from the February 2012 issue of Australian Gourmet Traveller.

"This Sicilian-style dish has strong Arabian influences, giving an insight into the history of the land. Its sweet and sour flavours come from sultanas, pine nuts and vinegar - all common ingredients in Sicily." Guy Grossi, Grossi Florentino

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

2008 Yering Station Shiraz Viognier.

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