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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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

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.

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."

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.

Anchovy and onion pastries with tapenade and bresaola


You'll need

30 gm butter, coarsely chopped 1 tbsp olive oil onions, finely diced 2 garlic cloves, finely chopped 2 tsp thyme 5 anchovy fillets in oil, drained 2 375gm sheets butter puff pastry (see note) For dusting: plain flour To serve: thinly sliced bresaola   Tapenade 250 gm pitted Kalamata olives 80 ml (1/3 cup) olive oil 20 gm salted capers, rinsed ½ cup (firmly packed) flat-leaf parsley 1 tbsp thyme leaves 3 anchovy fillets in oil, drained 2 garlic cloves Finely grated rind and juice of 1 lemon

Method

  • 01
  • Heat butter and oil in a large saucepan over medium-high heat, add onion, garlic and thyme and stir occasionally until caramelised (15-20 minutes). Add anchovies, stir until dissolved, season to taste and set aside to cool.
  • 02
  • Place a sheet of pastry on a lightly floured surface and spread evenly with onion mixture, leaving a 1cm border. Place remaining pastry on top, dust lightly with flour and roll out to 1cm thick. Refrigerate until firm, trim edges, cut into 3cm strips, then cut each strip into 3cm diamonds. Place on oven trays lined with baking paper, cover with baking paper and refrigerate until firm. Preheat oven to 220C. Place another oven tray on top of pastries, bake until golden (5-6 minutes), remove tray and top layer of baking paper, turn pastries, replace baking paper and tray and bake until golden and crisp (1-2 minutes). Cool slightly on trays, trim edges (optional), then cool completely. Pastries will keep in an airtight container for 5 days. They can be refreshed in a hot oven for 5 minutes if necessary.
  • 03
  • For tapenade, pulse ingredients in a food processor until coarsely chopped, season to taste and refrigerate until required. Bring to room temperature before using. Makes about 1½ cups.
  • 04
  • Serve anchovy and onion pastries topped with bresaola and tapenade.

Note We prefer to use Carême puff pastry, which comes in 375gm sheets. If it's unavailable, substitute another good-quality butter puff pastry.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Dec 2012

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