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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.

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.

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.

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.

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.

Potato, pork and Sichuan pepper pastries


It's really important your Sichuan peppercorns are fresh for the best flavour, so buy a fresh packet. The pastries can be made ahead and refrigerated, ready to be fried just before serving. You could also fry them beforehand and reheat them in a warm oven.

You'll need

600 gm Desiree potatoes (about 3), diced 2 tbsp vegetable oil or lard 1 small onion, diced 100 gm mild pancetta, finely diced 1 tbsp Sichuan peppercorns, coarsely ground with a mortar and pestle 1/3 cup coarsely chopped coriander For deep-frying: vegetable oil   Lard pastry 100 gm lard, melted and cooled 200 gm (1 cups) self-raising flour 250 gm (1 cups) plain flour   Sichuan salt 1 tbsp Sichuan peppercorns 1 tbsp sea salt flakes

Method

  • 01
  • For lard pastry, combine lard, flours, 160ml water and a pinch of fine sea salt in a bowl, and knead until a smooth dough forms. If dough is too sticky, add extra flour. Cover with plastic wrap and stand to rest (30 minutes).
  • 02
  • Boil potatoes in a large saucepan of salted water until tender (6-10 minutes). Drain and set aside uncovered to steam dry (10 minutes).
  • 03
  • Meanwhile, heat oil in a frying pan over medium-high heat, add onion and pancetta and sauté, stirring occasionally, until onion is very tender (8-10 minutes). Add Sichuan pepper and stir until fragrant (1-2 minutes). Add potato, stir until potato has absorbed the pan fat, then add coriander, season to taste with salt and cool.
  • 04
  • Divide pastry into 20 even pieces. On a lightly floured surface, halve each piece, then roll each half to an 8cm round. Place a scant tablespoonful of potato mixture in the centre of one round, cover with the other round, press edges together to seal, then carefully lift the edges and pleat around in one direction to secure. Place on a lightly floured tray and repeat with remaining dough and potato mixture.
  • 05
  • Heat vegetable oil in a deep-fryer or deep saucepan to 180C. Add pastries in batches and fry, turning occasionally, until golden (4-6 minutes; be careful, hot oil will spit), drain on paper towels, then repeat with remaining pastries.
  • 06
  • For Sichuan salt, pound the peppercorns and salt with a mortar and pestle. Serve pastries warm sprinkled with Sichuan salt to taste.

At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

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Nov 2014

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