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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."

Roast potato salad with mustard salad cream


You may as well make extra use of the oven while you're roasting the turkey, so pop your spuds in at the same time and they'll have cooled down to just the right temperature by the time you serve this tangy salad.

You'll need

1 kg chat potatoes, halved, or larger ones quartered Finely grated rind of 1 lemon and juice of 2 100 ml olive oil 1 garlic head, halved 2 leeks, thinly sliced 30 ml dry white wine 1 tbsp Dijon mustard 1 tbsp red wine vinegar 40 gm sour cream ¾ cup each coarsely chopped flat-leaf parsley and mint

Method

  • 01
  • Combine potato, lemon rind and 30ml oil in a bowl, season to taste, toss to coat, then spread in a roasting pan. Add garlic, cut-side up, place in 200C oven with turkey and roast potato and garlic until browned and very tender (1¼-1½ hours for potato, 30-40 minutes for garlic). Place potatoes in a large bowl and set aside. Squeeze garlic from skins and add to potato.
  • 02
  • While potato is cooking, heat 20ml olive oil in a frying pan over medium-high heat, add leek and sauté until tender (3-4 minutes), then add wine and half the lemon juice and simmer until liquid is completely reduced (1-2 minutes). Add to potato and set aside to cool to room temperature.
  • 03
  • Whisk mustard, vinegar and remaining lemon juice in a bowl to combine. Add remaining oil in a thin stream while whisking until incorporated, then whisk in sour cream.
  • 04
  • To serve, toss potato and leek mixture with salad cream to coat, add herbs and toss to combine, then serve with turkey and other side dishes.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Dec 2013

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