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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

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

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.

Potato dumplings with crisp breadcrumbs and speck


These are based on Hungarian shlishkes. It's traditional to fry the breadcrumbs in schmaltz (rendered chicken fat), but we've opted for the ease of butter. The speck is not traditional either, but its smoky flavour adds complexity.

You'll need

120 gm butter, coarsely chopped 40 gm speck slices, coarsely torn 60 gm coarse sourdough breadcrumbs To serve: coarsely chopped flat-leaf parsley   Potato dumplings 1 kg floury potatoes (such as sebago), scrubbed 1 egg, lightly beaten 30 gm matzo meal (see note) 100 gm plain flour, plus extra for dusting

Method

  • 01
  • For potato dumplings, place potatoes in a large saucepan, cover with cold salted water, bring to the boil and cook until tender (20-25 minutes). Drain, set aside until cool enough to handle, then peel and mash in a bowl. Add egg, mix to combine, then add matzo meal and mix in with your hands. Add flour, a little at a time, and knead to form a soft dough. Cover with a tea towel, rest for 30 minutes, then roll half-tablespoonfuls into ovals. Set aside on a lightly floured tray (you can freeze the potato dumplings at this stage).
  • 02
  • Meanwhile, heat 40gm butter in a frying pan over medium-high heat until foaming, add speck and cook until crisp (2-3 minutes). Transfer to a bowl with a slotted spoon, add another 40gm butter to pan, then add breadcrumbs, season to taste and stir occasionally until golden and crisp (2-3 minutes). Set aside and wipe out pan.
  • 03
  • Cook dumplings in a large saucepan of simmering salted water until they float to the top (2-3 minutes; stir as you add the dumplings to prevent them from sticking to the base). Heat remaining butter in a large frying pan until foaming, transfer dumplings to pan using a slotted spoon, shaking off excess water, and toss until light golden (2-3 minutes). Add speck mixture and parsley, toss to coat and serve hot.

Note Matzo meal, ground matzo crackers, is available from delicatessens and the kosher section of supermarkets.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Dry grüner veltliner.

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