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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.

Boston baked beans


You'll need

1 large onion (about 200gm), finely chopped 300 gm speck, rind removed, finely chopped 90 gm (¼ cup) golden syrup or treacle 75 gm (1/3 cup firmly packed) brown sugar 2 tbsp Dijon mustard 1 tbsp Worcestershire sauce 1 tbsp hot chilli sauce 410 gm canned crushed tomatoes 400 gm canned cannellini beans, rinsed, drained 400 gm canned butter beans, rinsed, drained 400 gm canned borlotti beans, rinsed, drained 750 ml (3 cups) chicken stock ½ cup finely chopped fresh flat-leaf parsley To serve: baby spinach and crusty bread

Method

  • 01
  • Place onion, speck, syrup, sugar, mustard, sauces, tomatoes, beans and stock in a 4.5-litre (18-cup) slow-cooker. Cook, covered, over low heat for 9 hours, then uncover and cook for a further hour or until the mixture is thickened slightly. Season to taste.
  • 02
  • Add half the parsley, stir to combine and serve with baby spinach leaves and crusty bread and sprinkle with remaining parsley.

Note Recipes taken from The Australian Women's Weekly Slow Cooker 4 ($12.95) published by Bauer Media Group, available at selected newsagents and supermarkets. These recipes have been reproduced with minor GT style changes.

OVEN VERSION
Prep + cook time 1¾ hours

1 Preheat oven to 180°C.

2 Heat 1 tbsp olive oil in a large flameproof casserole over medium-high heat, add onion and speck and cook, stirring, for 10 minutes or until browned lightly.

3 Add syrup, sugar, mustard, sauces, tomatoes, beans and stock, and bring to the boil. Cover dish, transfer to oven and cook for 1¼ hours or until sauce thickens. Stir in parsley and serve with baby spinach and crusty bread.


At A Glance

  • Serves 4 people
GT
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At A Glance

  • Serves 4 people

Featured in

Jul 2014

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