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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."

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.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

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.

Roast blue-eye trevalla with spinach hollandaise


Any firm-fleshed white fish can be substituted in this simple but elegant dish, but it needs to be firm - these types of fish roast best. If the butter hardens in the hollandaise stir it gently over the pan of simmering water again until it just softens; be careful because it will split if it gets too warm.

You'll need

2 tbsp olive oil 4 pieces blue-eye trevalla fillet (about 220gm each) To serve: boiled kipfler potatoes   Spinach hollandaise 480 gm baby spinach leaves 75 ml white wine vinegar 75 ml dry white wine 2 golden shallots, thinly sliced 10 black peppercorns 3 egg yolks 200 ml clarified butter (see note)

Method

  • 01
  • For spinach hollandaise, blanch spinach to just wilt (30 seconds), drain and refresh in iced water. Drain well, squeeze out excess moisture, finely chop and set aside. Simmer vinegar, wine, shallots and peppercorns in a small saucepan over medium heat until reduced by half (3-4 minutes), then strain into a heatproof bowl. Add egg yolks and whisk over a saucepan of gently simmering water until pale and frothy and thick enough to hold a ribbon when drizzled from the whisk (5-6 minutes). Remove from heat and add butter in a thin steady stream, whisking continuously until thick and emulsified. Season to taste, stir in spinach and keep warm.
  • 02
  • Preheat oven to 180C. Heat olive oil in a large frying pan over high heat, add blue-eye skin-side down and cook until skin crisps (1-2 minutes), turn, place in the oven and roast until almost cooked through (10-12 minutes). Serve hot with spinach hollandaise and boiled potatoes.

Note Clarified butter is made by melting chilled diced butter over low heat until the yellow fat separates from the white milk solids. Pour off the clarified fat and discard solids; 300gm butter yields about 200ml clarified butter.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2013

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