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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."

Pickled vegetables


"These are not pickles in the sense of being made months in advance," says Ross Lusted, "but a quick pickle." You can, however, prepare them early in the day so you have more time with your guests.

You'll need

8 baby cucumbers (about 250gm), unpeeled, cut into 2cm-thick slices 50 ml chardonnay vinegar 3 yellow mustard or thyme flowers (see note) 1 tsp brown mustard seeds 100 ml extra-virgin olive oil, plus extra to serve   Pink onions and capers 150 ml extra-virgin olive oil 80 ml (1/3 cup) sherry vinegar 8 long red shallots (about 400gm; see note), cut into 2cm-thick slices 2 tbsp baby capers in vinegar   Soft leeks 8 young leeks (2cm diameter), trimmed Finely grated rind of 1 lemon, juice of ½ 1 fresh bay leaf 1 tbsp olive oil   Broad beans and parmesan 400 gm podded broad beans (1kg unpodded) 1 tbsp olive oil 1 garlic clove, finely chopped 1 tbsp lemon juice 20 gm finely grated Parmigiano-Reggiano

Method

  • 01
  • Toss cucumber in 2 tsp sea salt and set aside for 20 minutes. Rinse under cold water and drain well. Warm vinegar, flowers and mustard seeds in a saucepan over low heat (20-30 seconds), remove from heat, add oil. Pour over cucumbers and set aside to pickle (30 minutes).
  • 02
  • Meanwhile, for pink onions and capers, heat oil, vinegar and 50ml water in a shallow frying pan. Add shallot, cut-side down, season to taste, add capers and cook over low heat, turning halfway, until starting to soften (10 minutes). Set aside to cool, turning occasionally to pickle evenly.
  • 03
  • For soft leeks, preheat oven to 170C. Place leeks in a small baking dish with lemon rind and juice, bay leaf and 1 tsp sea salt, drizzle with olive oil. Cover with baking paper and roast until leeks are tender (30-35 minutes). Cool, then cut into small pieces and set aside.
  • 04
  • For broad beans and parmesan, blanch broad beans until just tender (1-2 minutes). Refresh, drain, peel and combine with olive oil and garlic in a small saucepan over low heat until warmed through (30 seconds-1 minute). Season with salt and lemon juice, transfer to a serving dish, top with finely grated Parmigiano-Reggiano and serve warm with pickled vegetables (at room temperature) and fougasse.

Note Thyme flowers, mustard flowers and long red shallots (also known as banana shallots) are available from select greengrocers.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Nov 2012

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