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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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

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.

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 chicken with thyme-lemon stuffing and pickled fennel


You'll need

1 chicken (2kg) 2 lemons, quartered For drizzling: extra-virgin olive oil To serve: cos lettuce leaves (optional)   Pickled fennel 3 baby fennel bulbs, thinly sliced on a mandolin ¼ Spanish onion, thinly sliced Juice and zested rind of 1 lemon 2 tsp fennel seeds 100 ml white wine vinegar 50 ml dry white wine 20 gm caster sugar 1 tsp dried chilli flakes   Thyme-lemon stuffing 30 gm butter, coarsely chopped 1 Spanish onion, finely chopped 1 garlic clove, finely chopped Finely grated rind and juice of 1 lemon Finely grated rind and juice of 1 orange 1 tsp saffron threads 120 gm crustless day-old bread, coarsely chopped ½ cup flat-leaf parsley 2 tbsp thyme 1 egg, lightly beaten

Method

  • 01
  • For pickled fennel, combine fennel and onion in a bowl, squeeze lemon juice over and toss to combine. Pack into a jar and set aside. Dry-roast fennel seeds until fragrant (1 minute) and coarsely crush in a mortar and pestle. Combine in a saucepan with vinegar, wine, sugar, chilli, lemon rind, 1½ tsp sea salt and 50ml water, season to taste and bring to the boil over medium-high heat. Reduce heat to medium and simmer for flavours to infuse (5 minutes). Pour mixture over fennel, seal jar and set aside in a cool, dry, dark place to pickle (3 days). Pickled fennel will keep refrigerated for 2 months.
  • 02
  • For thyme-lemon stuffing, heat butter in a saucepan over medium-high heat, add onion and garlic, and stir occasionally until tender (4-5 minutes). Add citrus rinds and juices and saffron, season to taste, and cook until liquid evaporates (1-2 minutes), then remove from heat. Process bread and herbs in a food processor until coarse crumbs form (1 minute), add to onion mixture, add egg and mix with your hands to combine well. Season to taste and set aside to cool completely (30 minutes).
  • 03
  • Preheat oven to 200C. Rinse chicken inside and out, and pat dry with absorbent paper. Stuff with thyme-lemon stuffing, truss legs with kitchen string and place on a wire rack in a roasting pan. Add lemons to pan, drizzle chicken and lemon with oil, season to taste and roast, basting occasionally with pan juices, until skin is crisp and golden and juices run clear when pierced with a skewer (45 minutes-1 hour). Serve chicken with pickled fennel, lettuce and roast lemon.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Tangy wheat beer.

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