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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.

Southern fried chicken with smoky maple caramel


Fried buttermilk chicken is irresistible - and even more so with a smoky, savoury caramel sauce. A warm cabbage slaw would make this a meal. Begin this recipe a day ahead to marinate the chicken.

You'll need

12 chicken drumsticks 600 ml buttermilk For deep-frying: vegetable oil 150 gm (1 cup) plain flour 2 tsp each ground paprika and ground cumin 1 tsp each cayenne and dried thyme To serve: lime wedges   Smoky maple caramel 250 ml (1 cup) maple syrup 40 ml Bourbon 3 tsp smoked paprika 2 tbsp red wine vinegar

Method

  • 01
  • Combine chicken and buttermilk in a container, cover and refrigerate overnight to marinate, then drain well and pat dry with absorbent paper.
  • 02
  • Heat oil in a large deep saucepan to 180C (or test with a cube of bread; it will quickly bubble and rise to the surface when oil is hot enough). Combine flour, spices, thyme and 2 tsp salt in a tray and mix well. Dust drumsticks heavily in spiced flour mixture, then deep-fry in batches, turning occasionally, until golden and cooked through (8-10 minutes; be careful, hot oil may spit). Drain on absorbent paper and season to taste.
  • 03
  • For smoky maple caramel, simmer maple syrup in a saucepan over medium-high heat until caramelised (10-15 minutes; maple syrup will bubble up a lot, so use a larger pan than you think you need). Carefully add Bourbon (hot caramel will spit), stir to combine, remove from heat, stir in paprika and 2 tsp sea salt, then stir in vinegar. Drizzle onto hot chicken and serve with lime wedges for squeezing.

Note When you're making caramel, stir water and sugar over heat until sugar dissolves, then let mixture boil without stirring but swirling the pan so the caramel cooks and colours evenly, brushing down the sides with a pastry brush to remove sugar crystals.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2013

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