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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.

Marinated whole snapper baked on potatoes and peppers (Dorada al fondo con patatas)


You'll need

150 ml extra-virgin olive oil 2 each red and green capsicum, thinly sliced onions, thinly sliced 3 garlic cloves, thinly sliced 6 fresh bay leaves 3 ripe vine-ripened tomatoes 3 whole baby snapper (about 500gm each) 3 lemons, thinly sliced 4 waxy potatoes, such as Nicola, sliced into 5mm-thick rounds 100 ml dry white wine   Ajo y perejil 60 ml (¼ cup) olive oil ½ cup (firmly packed) flat-leaf parsley 2 large garlic cloves

Method

  • 01
  • Heat 75ml oil in a large pan over low-medium heat, add capsicum, onion, half the garlic and half the bay leaves and stir occasionally until onion is tender (15-20 minutes). Season to taste and set aside.
  • 02
  • Blanch tomatoes until skins split (30 seconds-1 minute), refresh and set aside to cool. When cool enough to handle, peel, remove seeds (discard), finely chop and set aside.
  • 03
  • For ajo y perejil, process ingredients in a blender to a fine purée, season to taste and set aside.
  • 04
  • Preheat oven to 180C. Remove fins and spines from snapper with kitchen scissors (discard), rinse under cold running water, pat dry with absorbent paper and place in a large bowl with remaining garlic and several pinches of sea salt and rub into fish well. Season the cavity of each fish with salt and in each place a reserved bay leaf and several lemon slices (reserve some lemon slices to garnish).
  • 05
  • Drizzle a little oil in the base of a roasting pan large enough to fit fish in a single layer. Spread one-quarter of the capsicum mixture in base, layer potato over and season to taste. Spread remaining capsicum mixture over, season to taste and scatter with tomato. Top with fish, pour wine over, drizzle with remaining oil, spoon ajo y perejil over, scatter with remaining lemon and roast until fish is just cooked through (30-35 minutes). Transfer fish to a large warmed platter, cover and keep warm. Cover pan with foil, return to oven and cook until potato is tender (50-60 minutes; if snapper is too cool, return to oven for the last 10 minutes). Serve hot with snapper.

"A whole fish is a great way to celebrate - people can all join in at the table and have a good go at it," says Camorra. "This is one of my favourite dishes, and the best part of it for me are the potatoes - they've been sitting under that fish, taking on all that flavour of the peppers and the onions. I like to take the fish out of the oven once it's cooked and let the potatoes bake a little longer, just so they get a little crisp and take on another dimension of flavour."


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2012

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