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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."

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.

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.

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.

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.

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."

Ratatouille Niçoise with poached egg


You'll need

500 ml (2 cups) vegetable oil 1 large eggplant, cut into 2cm dice 2 large zucchini, cut into 2cm dice 1 large red capsicum, cut into 2cm dice 50 ml extra-virgin olive oil, plus extra to serve 1 onion, diced 3 garlic cloves, thinly sliced 4 ripe tomatoes, cores removed, coarsely chopped 1 piece dried orange peel, finely ground in a mortar and pestle or spice grinder For poaching: white vinegar 4 eggs To serve: extra-virgin olive oil, chervil sprigs and grilled sourdough bread

Method

  • 01
  • Place vegetable oil in a large saucepan to no more than one-third of the way up the pan, and heat over medium-high heat until just smoking. Add eggplant and fry, stirring occasionally, until golden (4-5 minutes). Remove eggplant with a slotted spoon and drain on absorbent paper. Repeat with zucchini and then capsicum. Discard oil.
  • 02
  • Heat extra-virgin olive oil in a large saucepan over medium-high heat, add onion and garlic and stir occasionally until very tender (8-10 minutes), then add tomato and orange peel and bring to the simmer. Add fried vegetables, stir to combine, reduce heat to low and simmer until very tender (25-30 minutes). Season to taste and keep warm.
  • 03
  • Bring a saucepan of water to the simmer over medium heat and add a splash of white vinegar. Crack each egg into a separate teacup and set aside. Swirl the simmering water with a spoon to create a whirlpool, then carefully add an egg at a time and poach until cooked to your liking (3 minutes for soft-poached). Remove with a slotted spoon and drain on absorbent paper.
  • 04
  • Top portions of ratatouille with a poached egg, drizzle with oil, scatter with chervil and serve hot with grilled sourdough bread.
This recipe is from the May 2013 issue of Australian Gourmet Traveller.

“Sweet braised vegetables with a hint of orange, paired with a runny-yolked egg and sourdough toast – no wonder it’s a classic Niçoise dish,” says Young. When savory is in season, add a sprig or two to the ratatouille.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2010 Domaine Lathuilière-Gravallon Beaujolais-Villages, Villié-Morgon, France.

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