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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.

Quail larb tacos with grilled pineapple salsa


You'll need

15 gm (3cm piece) galangal, sliced 2 tsp white glutinous rice (see note) 16 deboned quail, finely chopped (see note) 5 golden shallots, thinly sliced 60 ml (¼ cup) lime juice, or to taste 60 ml (¼ cup) fish sauce, or to taste ½ cup (firmly packed) coriander, finely chopped, plus extra leaves to serve ¼ cup (firmly packed) mint, finely chopped 2 garlic cloves, finely chopped 1 tbsp crushed light palm sugar, or to taste ½ tsp roasted dried chilli flakes, or to taste   White corn tortillas 250 gm (1¾ cups) white masa flour (see note)   Barbecued pineapple salsa 500 gm pineapple (about ½ pineapple), thickly sliced ½ Spanish onion, finely chopped 1/3 cup coarsely chopped coriander Juice of 2 limes 2 tsp olive oil

Method

  • 01
  • For white corn tortillas, combine flour, 340ml hot water and a large pinch of salt in a bowl and mix with your hands until a soft dough forms. Cover closely with plastic wrap and set aside to rest (15 minutes). Divide dough into 35gm pieces and roll into balls. Line a tortilla press (see note) with two squares of baking paper, then, working with one ball at a time, press gently but firmly in press to form a thin disc. Set aside on baking paper and cover with a tea towel.
  • 02
  • Dry-roast galangal in a small frying pan over high heat until fragrant and toasted (4-6 minutes), transfer to a mortar and pestle, pound until finely ground, transfer to a bowl and set aside. Add rice to pan and cook, shaking occasionally, until roasted (3-5 minutes), transfer to mortar and pestle, pound until finely ground and set aside.
  • 03
  • Heat a wok over high heat, add quail and 60ml water and stir continuously until cooked through (3-4 minutes). Remove wok from heat, add ground galangal, ground rice and remaining ingredients (except extra coriander), toss to coat quail, adjust seasoning to taste and set aside.
  • 04
  • For barbecued pineapple salsa, preheat a char-grill pan over high heat, add pineapple in batches and char-grill until golden (1-2 minutes each side). Dice and transfer to a bowl. Add remaining ingredients, season to taste and set aside.
  • 05
  • Preheat a cast-iron frying pan over medium-high heat, add tortillas one at a time and cook, 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.
  • 06
  • Serve warm tortillas topped with quail, barbecued pineapple salsa and extra coriander.

Note White glutinous rice is available from select supermarkets and Asian grocers. Ask your butcher to debone the quail for you. White masa flour (also known as masa harina or harina de maíz) is a white nixtamalised corn flour; it's available from Mexican food shops including Monterey Mexican Foods.


We've used white corn tortillas for this recipe, because they have a smoother texture and a subtler corn flavour than yellow corn tortillas. If you don't want to use quail, substitute 800gm pork mince.


At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

Drink Suggestion

Exotic, creamy viognier.

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Nov 2012

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