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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.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

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."

Roast corn-fed chook with rocket, radicchio and daikon salad


You'll need

4 heads of young garlic (see note), coarsely chopped Juice of 1 large lemon 1 tbsp Dijon mustard 250 ml (1 cup) extra-virgin olive oil, plus extra for drizzling 1 tbsp coarsely chopped rosemary, plus flowers to serve (optional) 2 corn-fed chickens (1.8kg each) 8 banana chillies, quartered, trimmed, seeds removed 2 tbsp cabernet sauvignon vinegar 1 kg new potatoes, scrubbed 1 kg asparagus (about 4 bunches)   Rocket, radicchio and daikon salad 100 gm rocket 1 Treviso radicchio, leaves separated ¼ daikon, cut into julienne on a mandolin 150 ml extra-virgin olive oil 2 tbsp chardonnay vinegar 1 tsp Dijon mustard

Method

  • 01
  • Process garlic, lemon juice and mustard in a food processor, then season to taste. With motor running, add oil in a thin steady stream until incorporated. Transfer to a small bowl and stir in rosemary. Set aside.
  • 02
  • Halve chickens, removing backbone and thigh bone. Rub generously with garlic marinade and refrigerate until required.
  • 03
  • Preheat oven to 200C. Arrange chillies skin-side up in a baking tray. Dress with olive oil, season to taste and drizzle vinegar over, then roast until tender and slightly charred (25-30 minutes). Keep warm. (You can also roast chillies in advance and reheat to serve.)
  • 04
  • Increase oven to 210C. Place chicken in a roasting pan and roast until skin is crisp and golden and juices run clear when leg is pierced with a skewer (40 minutes).
  • 05
  • Meanwhile, cook potatoes in a saucepan of boiling salted water until just tender (15-20 minutes), then drain. Blanch asparagus until just tender (1-3 minutes). Transfer potatoes and asparagus to pan with roasted chillies, season to taste, toss with extra olive oil, then arrange on a platter.
  • 06
  • For rocket, radicchio and daikon salad, combine rocket, radicchio and daikon in a bowl. Whisk oil, vinegar and mustard in a small bowl to combine, season to taste, pour over salad and toss to combine.
  • 07
  • Halve chicken pieces, place on top of vegetables, sprinkle with rosemary flowers, then pour pan juices over. Serve hot with rocket, radicchio and daikon salad.

Note Young garlic is available from select greengrocers. If it's unavailable, substitute a head of mature garlic.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2012

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