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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.

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.

Braised mushrooms with chillies and Sichuan pepper (Dun xiang gu)


"This moreish dish of lightly spiced mushroom can be prepared in advance and it's delicious served at room temperature. I found some aromatic dried Chinese matsutake at my Asian grocer and added these - they're spicy and meaty on the nose - but you can use any variety you like."

You'll need

50 gm (1 cup) dried matsutake, soaked in 500ml hot water for 20 minutes 2 tbsp canola oil 2 garlic cloves, finely chopped 2 spring onions, thinly sliced 1 tbsp shredded ginger 4-5 dried long red chillies, seeds removed, thinly sliced 1 tsp Sichuan peppercorns, crushed 400 gm king oyster mushrooms, stems trimmed, cut into bite-sized pieces 100 gm fresh shiitake mushrooms, stems discarded 2 dried woodear mushrooms, soaked in hot water for 20 minutes, drained, sliced 125 ml clear rice wine (see note) 500 ml (2 cups) chicken stock 2 tbsp light soy sauce 200 gm enoki, stems trimmed 1 tsp chilli oil, or to taste

Method

  • 01
  • Strain matsutake soaking water into a bowl and set aside. Trim matsutake stems, squeeze dry and set aside. Heat oil in a wok over medium-high heat, add garlic, spring onion and ginger and stir-fry for 10 seconds. Add chilli and Sichuan peppercorns and stir-fry until fragrant, taking care not to burn them (5-10 seconds). Add king oyster and shiitake mushrooms, stir-fry for 30 seconds, then add wood ear and matsutake mushrooms. Increase heat to high, add rice wine and stir-fry until rice wine is absorbed. Add chicken stock, soy and reserved matsutake water, bring to boil, reduce heat to medium and stir occasionally until sauce is syrupy (10-15 minutes). Add enoki mushrooms and cook until just tender (2 minutes). Stir in chilli oil and serve hot.

Note Look for the rice wine known as michiu, or bai mi jiu, which contains 20 per cent alcohol. It's available from select liquor shops; you could substitute sake.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Barrel-aged sake.

Featured in

Oct 2012

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