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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

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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.

Tomato sandwich with celery salt and Tabasco


You'll need

2 tbsp extra-virgin olive oil 2 tsp red wine vinegar 1½ tsp Worcestershire sauce ½ garlic clove, finely chopped 4 oxheart tomatoes, thickly sliced 100 gm mixed cherry tomatoes, thickly sliced, smaller ones halved 1 celery heart, shaved on a mandolin To taste: Tabasco   Tomato and thyme bread 2 tsp white sugar 1½ tsp dried yeast 525 gm plain flour, plus extra for dusting 100 ml extra-virgin olive oil, plus extra for greasing and drizzling 200 gm cherry tomatoes, halved 2 tsp thyme sprigs   Celery salt 1 tsp coriander seeds 2 tbsp sea salt flakes 1 tsp celery seeds

Method

  • 01
  • For tomato and thyme bread, combine sugar, yeast and 60ml lukewarm water in a small bowl and stand in a warm place until foamy (10 minutes). Combine yeast mixture, flour, oil, 1 tsp sea salt and 200ml water in the bowl of an electric mixer fitted with a dough hook and knead until a soft smooth dough forms (4-5 minutes). Transfer to a lightly oiled bowl, turn to coat, cover with a tea towel and stand until doubled in size (1 hour). Roll out on a lightly floured surface into a 22cm x 27cm rectangle, place on a 22cm x 27cm oven tray lined with baking paper, cover with a tea towel and stand until doubled in size (20 minutes). Preheat oven to 200C. Press tomato cut-side up into dough, scatter with thyme, drizzle with oil, season to taste and bake until golden and cooked through (12-15 minutes). Transfer to a wire rack and cool to room temperature.
  • 02
  • For celery salt, dry-roast coriander seeds until fragrant (1 minute), coarsely crush in a mortar and pestle. Add salt and celery seeds, crush to combine, season to taste with freshly ground black pepper and set aside.
  • 03
  • Whisk oil, vinegar, Worcestershire sauce and garlic in a bowl to combine, season to taste and set aside.
  • 04
  • Cut tomato and thyme bread into squares, top with sliced tomato and cherry tomato, season to taste, drizzle with Worcestershire dressing then top with celery heart. Season with Tabasco and celery salt to taste and serve.
This recipe is from the February 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

American-style pale ale.

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