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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.

Mushrooms and grains


You'll need

100 gm (½ cup) whole spelt (see note) 100 gm (½ cup) roasted buckwheat (see note) Juice and finely grated rind of 1 lemon 3 flat-leaf parsley sprigs, coarsely chopped 2 tbsp olive oil 1 golden shallot, finely chopped 1 garlic clove, finely chopped 50 gm shiitake mushrooms, thinly sliced 50 gm enoki mushrooms, trimmed   Ajo blanco 50 gm blanched almonds 100 gm crustless sourdough bread 125 ml (½ cup) milk 1 tbsp olive oil 1 garlic clove, finely chopped Juice and finely grated rind of ¼ lemon

Method

  • 01
  • Cook spelt in a saucepan of lightly salted boiling water over high heat until just tender (18 minutes), drain (reserve cooking water) and transfer to a bowl. Return cooking water to pan, add buckwheat and cook until just tender (10 minutes). Drain (discard cooking water), combine with spelt, season to taste, add lemon juice and rind, parsley and half the oil, then set aside and keep warm.
  • 02
  • For ajo blanco, preheat oven to 180C. Roast almonds on an oven tray until golden (6-8 minutes), then set aside to cool. Combine bread and milk in a bowl until bread is softened (2-3 minutes), transfer to a blender, add roast almonds, oil, garlic, lemon juice and rind, season to taste, blend until a smooth thick paste forms, adding extra milk if necessary, and set aside. Makes 250ml.
  • 03
  • Heat remaining oil in a frying pan over low-medium heat, add shallot and garlic, stir occasionally until softened (4-5 minutes). Increase heat to high, add shiitake, stir until just starting to soften (40 seconds), add enoki, stir until just warmed through (10 seconds), season to taste and remove from heat. Transfer grains to a platter, top with mushrooms, dollop with ajo blanco and serve warm or at room temperature.
Note Whole spelt and roasted buckwheat are available from select health-food shops and delicatessens.

This recipe is from the August 2012 issue of Australian Gourmet Traveller.

“This dish has been a favourite in Bronte,” says Robertson. “Grant, our gardener, grows a lot of our mushrooms, so we get to try them straight from the garden. This dish also works really well with other mushroom varieties; if you can’t get your hands on shiitakes, the king brown, nameko and wood ear mushrooms also make interesting variations.”

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

William Downie Gippsland pinot noir.

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