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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."

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.

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.

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."

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.

World's Best Chefs Talks

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

Cimbrone pizza


You'll need

1 zucchini 1 tbsp extra-virgin olive oil 100 gm firm ricotta, drained in a muslin-lined sieve in the refrigerator for 20 minutes, then seasoned to taste 125 gm fior di latte, cut into 2cm dice ½ cup (loosely packed) basil leaves 40 gm finely grated parmesan   Pizza dough 350 gm (2 1/3 cups) “00” flour 1 tsp dried yeast 1½ tbsp extra-virgin olive oil

Method

  • 01
  • For pizza dough, combine flour, yeast and 1 tsp fine sea salt in a large bowl or the bowl of an electric mixer fitted with a dough hook, add oil and 230ml water and mix to form a smooth dough. Do not overwork. Transfer to a floured surface and, with floured hands, pull out sides and fold over into centre, repeating about 6 times to stretch the gluten. Stand in a lightly oiled bowl covered with a damp tea towel until doubled in size (2-3 hours).
  • 02
  • Preheat oven to highest setting. Place a pizza stone on the top shelf of oven to heat. Halve zucchini lengthways, then slice into 5mm-thick half-moons.
  • 03
  • Heat 2 tsp olive oil in a large frying pan over high heat, add zucchini and a pinch of salt and cook, stirring occasionally, until just starting to colour (2 minutes). Set aside.
  • 04
  • Brush ¼ tsp olive oil over a 33cm-diameter pizza tray. Divide dough into 2 even pieces and, with floured hands, take a piece and gently lift and stretch dough over the tray, a little at a time, to form a round, leaving a slightly thicker edge and very thin centre. Transfer pizza base to hot pizza stone and bake until starting to colour (6-7 minutes), then scatter with half the ricotta, half the fior di latte and half the zucchini. Return pizza to oven and bake until cheese is melted and base is cooked (5-6 minutes). Repeat with remaining dough, ricotta, fior di latte and zucchini to make a second pizza. Scatter both pizze with fresh basil and parmesan, drizzle with remaining extra-virgin olive oil and serve hot.
Note This recipe makes 2 pizze.

This recipe is from the March 2013 issue of Australian Gourmet Traveller.

“The name of this pizza comes from the villa that dominates Ravello above Amalfi,” says Flavio Carnevale. “The flavours are inspired by one of the most celebrated dishes from the Amalfi coast, scialatielli con zucchini e ricotta. At Popolo, our pizze are cooked in the woodfired oven, so this recipe has been adapted for a home kitchen.”

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

NV Paltrinieri Leclisse Lambrusco, Emilia-Romagna.

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