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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.

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.

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.

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."

Coconut and pepper caramel prawns


We've used coconut palm sugar in the caramel here rather than regular palm sugar. It's softer and has a lighter taste, but normal palm sugar also works well.

You'll need

1 cup (loosely packed) each Thai basil, coriander and mint 1 pomelo, cut into segments ¼ mature coconut, flesh thinly sliced on a mandolin 1 long red chilli, thinly sliced (optional) 1 tbsp fish sauce, or to taste 80 ml lime juice 20 large uncooked prawns (about 60gm each), peeled, tails intact 2 tbsp vegetable oil To serve: fried shallots and fried garlic (see note) To serve: steamed rice (optional) and lime wedges   Coconut and pepper caramel 200 gm each coconut palm sugar (see note) and caster sugar 100 ml fish sauce 2 tbsp black peppercorns, finely crushed in a mortar and pestle 1 tbsp coconut vinegar 4 fresh curry leaves Juice of 1 lime

Method

  • 01
  • For coconut and pepper caramel, scatter both sugars in a large frying pan, add 2 tbsp water and cook over medium heat, swirling to combine, until caramelised (7-10 minutes). Remove from heat, add fish sauce, pepper and vinegar and set aside to cool slightly. Add curry leaves and lime juice, stir to combine and add a little warm water to get a thick syrup consistency. Season to taste: it should be sweet, salty and sour.
  • 02
  • Combine herbs, pomelo, coconut flesh, chilli, fish sauce and half the lime juice in a bowl, toss to combine and set aside.
  • 03
  • Brush prawns with oil and season to taste. Heat a frying pan over medium-high heat, add half the prawns and cook, turning occasionally, until golden and cooked through (3-4 minutes), add half the caramel, stir to coat prawns, then transfer to a bowl. Repeat with remaining prawns and caramel. Add remaining lime juice to prawns, stir to combine and transfer to a serving platter. Top with herb mixture, scatter with fried shallots and fried garlic and serve with lime wedges.

Note Fried shallots, fried garlic and coconut palm sugar are available from Asian grocers and the Asian food section of most major supermarkets.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Medium sweet, grapy riesling.

Featured in

Dec 2013

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