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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.

Crab steamed in beer


You'll need

1 tsp shrimp paste 2 tbsp vegetable oil 6 golden shallots, finely chopped 4 garlic cloves, finely chopped 1½ tbsp light palm sugar, crushed 330 ml light lager, such as Singha 4 blue swimmer crabs (250gm each), top shell removed, gills discarded, rinsed under cold running water 2 long red chillies, cut into julienne 2 spring onions, cut into julienne To serve: Vietnamese mint, bean sprouts, lime wedges and fish sauce To serve: steamed jasmine rice (optional)

Method

  • 01
  • Preheat oven to 170C. Wrap shrimp paste in foil and roast until fragrant (5-10 minutes).
  • 02
  • Heat oil in a wok over high heat, add shallot and garlic and stir occasionally until caramelised (3-5 minutes). Add shrimp paste and palm sugar, stir until caramelised (1-2 minutes), add beer and crab, cover and stir occasionally until just cooked through (5-7 minutes). Add chilli, spring onion, mint and bean sprouts and toss to combine. Season to taste with fish sauce and lime juice and serve hot with rice.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2012

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