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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."

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.

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.

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.

Squid, golden pickle, olives, preserved lemon


You'll need

8 Hawkesbury River squid or southern calamari (180gm each), cleaned (see note) 16 Gordal olives (about 200gm; see note) or other large green olives, cheeks removed To serve: coriander cress and thinly shaved radish   Golden pickle 1 tbsp coriander seeds 5 black peppercorns 2 garlic cloves, coarsely chopped 10 gm (2cm piece) ginger 5 gm (2cm piece) fresh turmeric 80 ml (1/3 cup) olive oil 100 ml white wine vinegar 50 gm caster sugar 12 baby heirloom carrots in various colours, thinly sliced on a mandolin 4 golden shallots, thinly sliced into rings, rinsed 4 baby preserved lemons, pith and flesh removed, rind thinly sliced (see note), plus extra cut into wedges to serve

Method

  • 01
  • For golden pickle, pound coriander and pepper in a mortar and pestle until coarsely ground, add garlic, ginger and turmeric and pound to a smooth paste. Heat oil in a saucepan over medium heat, add spice mixture and stir until fragrant (3-4 minutes). Add vinegar, sugar, 80ml water and 1½ tsp sea salt flakes, bring to the boil, remove from heat and set aside to cool. Combine carrot, shallot and preserved lemon in a bowl, add pickling liquid, toss to combine and set aside.
  • 02
  • Preheat a charcoal barbecue (or char-grill pan) to high heat. Char-grill squid, turning occasionally, until golden and just cooked (2-3 minutes). Transfer to a large serving platter, top with golden pickle, olives, coriander cress, radish and preserved lemon wedges and serve.

Note If using Hawkesbury River squid, leave skin and wings intact. For southern calamari, remove skin and wings. Gordal olives and baby preserved lemons are available from Simon Johnson and select delicatessens.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Nov 2012

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