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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.

Prawn toasts with black vinegar and chilli dipping sauce


You'll need

500 gm medium uncooked prawns 3 spring onions, thinly sliced 2 garlic cloves, finely chopped 2 tbsp finely chopped coriander 1 tbsp finely chopped ginger 1 eggwhite 1 tsp each soy sauce, sesame oil and cornflour 12 thick slices of white bread To sprinkle: black and white sesame seeds For deep-frying: vegetable oil   Black vinegar and chilli dipping sauce 80 ml (1/3 cup) Chinkiang vinegar (see note) 60 ml (¼ cup) light soy sauce 1 long red chilli, finely chopped 1 tbsp finely grated ginger 1 tbsp finely chopped coriander 2 tsp sesame oil 1 tsp caster sugar

Method

  • 01
  • For black vinegar and chilli dipping sauce, place ingredients in a bowl, stir to combine and set aside.
  • 02
  • Process ingredients except bread, sesame seeds and vegetable oil in a food processor until smooth and season to taste. Spread onto bread, cut off crusts and cut each piece in half diagonally. Scatter with sesame seeds and gently press them into the prawn mixture.
  • 03
  • Heat oil in a deep-fryer or a deep-sided frying pan to 180C. Fry toasts in batches, turning occasionally, until golden and crisp (3-4 minutes; be careful, hot oil will spit), then drain on absorbent paper. Serve hot with black vinegar and chilli dipping sauce.
Note Chinkiang vinegar is a fragrant black vinegar. It's available from Asian grocers. The Gold Plum brand is one of the best.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Bottle-aged riesling.

Featured in

Jul 2013

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