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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.

World's Best Chefs Talks

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

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.

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."

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.

Pickled prawns with heirloom tomatoes and Tabasco dressing


Try chipotle or habanero Tabasco in the dressing for an even spicier result. Begin this recipe a day ahead to pickle the prawns.

You'll need

150 gm baby green beans, trimmed 1 kg heirloom tomatoes, thickly sliced 500 gm heirloom cherry tomatoes, larger ones halved 1 celery heart, thinly sliced, leaves reserved To serve: sourdough bread, thickly sliced, grilled   Pickled prawns 1 tbsp coriander seeds 1 tsp celery seeds and fennel seeds 2 allspice 1 kg cooked prawns, cleaned, tails intact 250 ml (1 cup) lemon juice, plus ½ lemon, thinly sliced into rounds 250 ml (1 cup) white wine vinegar 4 golden shallots, thinly sliced on a mandolin ½ fennel bulb, thinly sliced on a mandolin, fronds reserved 1 long red chilli, split 1 garlic clove, crushed 1 fresh bay leaf 250 ml (1 cup) extra-virgin olive oil   Lime-Tabasco dressing 60 ml (¼ cup) lime juice 2 tbsp Worcestershire sauce 25 ml extra-virgin olive oil ½ garlic clove, grated on a microplane To taste: Tabasco

Method

  • 01
  • For pickled prawns, crush spices in a mortar and pestle. Combine with remaining ingredients, except oil, in a large bowl, season to taste and pack into a large sterilised jar or container. Top with oil and leave to marinate in the fridge overnight. Pickled prawns will keep refrigerated for 3 days.
  • 02
  • For lime-Tabasco dressing, whisk ingredients together in a bowl, season generously to taste and set aside until required.
  • 03
  • Blanch beans until bright green (30 seconds), then drain and refresh. Combine in a large bowl with tomato, celery and celery leaves, drizzle with a little dressing, season to taste and serve with grilled bread and pickled prawns.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Chilled vodka.

Featured in

Dec 2013

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