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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."

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.

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.

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.

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.

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.

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."

Beef shin and cheddar mulitas with jalapeño escabeche


Sandwich two tortillas together with a filling and the result is a mulita.

You'll need

800 gm beef shin, cut into 4cm pieces 1 tbsp lard 1 onion, finely chopped 3 garlic cloves 1 dried guajillo chilli (see note) 1 tsp finely crushed cumin seeds 400 gm canned tomatoes ½ tsp dried oregano 300 gm cheddar, coarsely grated To serve: golden shallots, thinly sliced   Jalapeño escabeche 10 jalapeño chillies 250 ml (1 cup) white wine vinegar 6 black peppercorns 2 small fresh bay leaves ½ onion   Flour tortillas 400 gm (2 2/3 cups) plain flour 90 gm lard, at room temperature

Method

  • 01
  • For jalapeño escabeche, heat a saucepan over medium-high heat, add jalapeños and stir until skins start to blister (1 minute). Add remaining ingredients, 250ml water and 1 tsp sea salt, reduce heat to medium and simmer until jalapeños start to become tender (2-3 minutes). Set aside to cool, thinly slice jalapeños and set aside in liquid. Jalapeño escabeche will keep refrigerated in an airtight container for 2 weeks.
  • 02
  • Preheat oven to 170C. Heat lard in a large frying pan over high heat, add beef and cook, turning occasionally, until browned (3-5 minutes). Transfer to a small casserole and set aside. Add onion to pan, cook until tender (4-5 minutes), add garlic, chilli and cumin and stir to combine. Deglaze pan with 250ml water and transfer onion mixture to casserole. Add tomato and oregano, season to taste, cover and braise in oven until tender (2 hours). Remove beef, cool slightly, then coarsely shred and set aside. Simmer stock over high heat until reduced to a thick sauce consistency (15-20 minutes). Return beef to sauce and set aside.
  • 03
  • Meanwhile, for flour tortillas, combine flour, lard and a large pinch of salt in a bowl and rub with your fingers until coarse crumbs form. Add 180ml warm water and mix until a smooth dough forms, adding more water if necessary. Turn onto a work surface, knead until smooth, wrap in plastic wrap and set aside to rest (30 minutes). Divide dough into 12 pieces, roll into balls, cover with plastic wrap and set aside to rest (30 minutes). Transfer to a lightly floured surface and flatten into 4mm-thick tortillas with a rolling pin. Preheat a char-grill pan over medium-high heat, then char-grill tortillas in batches, turning once, until bubbles appear on the surface and base browns (30-45 seconds each side). Wrap in a cloth napkin to steam, soften and keep warm.
  • 04
  • Place six tortillas on six large pieces of baking paper, top tortillas with beef mixture, cheddar and jalapeño escabeche to taste, and sandwich with remaining tortillas. Wrap baking paper around each taco to enclose, then wrap in foil and roast until cheese melts (5-10 minutes). Serve hot with extra jalapeño escabeche and sliced shallots.

Note Guajillo chillies are commonly used in Mexican cooking. If they're unavailable, substitute a long red dried chilli.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Rich, dense, black malbec.

Featured in

Nov 2012

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