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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

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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.

Christine Manfield recipes

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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.

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.

Pickled ginger and cabbage salad


This salad is inspired by the Burmese salad gin thoke, meaning ginger mix. It makes a great light lunch on its own, or a wonderful accompaniment to grilled fish or chicken.

You'll need

70 gm roasted peanuts 50 gm dried prawns 3 tsp sesame seeds ½ Spanish onion, thinly sliced 500 gm Chinese cabbage (about ½), thinly sliced, some leaves reserved to serve To taste: juice of 2-4 limes To taste: fish sauce   Pickled ginger 100 gm young ginger, thinly sliced on a mandolin 100 ml rice vinegar 2 tbsp fish sauce 1 tbsp caster sugar   Garlic oil 60 ml (¼ cup) peanut oil 3 garlic cloves, thinly sliced

Method

  • 01
  • For pickled ginger, combine ingredients and 1 tbsp water in a small saucepan, bring to the boil, then simmer over low heat until ginger is tender (6-12 minutes). Cool in syrup, then refrigerate until required. Pickled ginger is best made at least a day before using. Drain and cut into bite-size pieces before serving.
  • 02
  • For garlic oil, heat oil in a small saucepan over low heat, add garlic and cook until light golden (2-4 minutes). Remove garlic with a slotted spoon and reserve. Transfer 40ml oil to a small bowl.
  • 03
  • Add peanuts, prawns and sesame seeds to remaining oil in the pan and stir occasionally until lightly toasted (1-2 minutes). Transfer to a bowl.
  • 04
  • Combine onion, cabbage and pickled ginger in a bowl, add peanut and prawn mixture and toss to combine. Add reserved garlic oil, and lime juice and fish sauce to taste, and toss to combine. Serve scattered with reserved garlic slices and topped with pickled ginger.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Crisp sauvignon blanc.

Featured in

May 2014

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