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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

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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

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Christine Manfield recipes

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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.

Oyster fritters with tamarind sauce


"When cooked, oysters take on a meaty texture, and in a fritter such as this they're enough to convert the most ardent oyster naysayer," says Dunn.

You'll need

75 gm (½ cup) plain flour 65 gm (1/3 cup) rice flour 100 gm (1/3 cup) potato flour ½ tsp baking powder 2 tsp caster sugar 1 egg 18 oysters 1 carrot, cut into julienne 1 Spanish onion, halved lengthways and thinly sliced 2 spring onions, thinly sliced For deep-frying: vegetable oil   Tamarind sauce 70 gm palm sugar, finely chopped 2 tbsp fish sauce 2 tsp rice vinegar 1 long red chilli, finely chopped 2 tsp tamarind paste

Method

  • 01
  • For tamarind sauce, stir palm sugar and 60ml water in a small saucepan over low heat until sugar dissolves. Increase heat to medium and simmer until caramelised (8-10 minutes). Remove from heat, stir in fish sauce and vinegar (be careful, mixture may spit), then add chilli and tamarind and set aside until required.
  • 02
  • In a large bowl combine flours, baking powder and caster sugar. Make a well in the centre, add egg and 1 cup (250ml) water and whisk to form a smooth batter. Add oysters and vegetables and stir to combine. Heat vegetable oil in a large deep saucepan or deep-fryer to 180C. Add spoonfuls of mixture and deep-fry in batches, turning occasionally, until crisp and golden (2-3 minutes; be careful, hot oil may spit). Drain on a plate lined with absorbent paper and serve fritters hot with tamarind sauce.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Bottle-aged riesling.

Featured in

Aug 2013

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