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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.

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.

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.

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."

Wonton soup with Sichuan red oil and black vinegar chilli sauce


This wonderful soup has light clean flavours delivered with a punch from the Sichuan red chilli oil, hong you. It may seem like a lot of chilli oil, but once you've tried it you'll be serving it with everything. Begin this recipe a day ahead to infuse the oil.

You'll need

150 gm coarsely minced pork 100 gm uncooked prawns, peeled, cleaned, finely chopped 4 shiitake mushrooms, finely chopped 2 spring onions (white part only), finely chopped 15 gm ginger, finely grated, plus 2 tbsp julienned 1 tsp Shaoxing wine 1 tsp sesame oil 1 egg, lightly beaten 2 tsp cornflour 32 wonton wrappers 1.5 litres (6 cups) chicken stock 60 ml (¼ cup) soy sauce 1 tsp sesame oil 300 gm (1½ bunches) Chinese broccoli, trimmed   Sichuan red oil 250 ml (1 cup) vegetable oil 10 gm Sichuan peppercorns 15 gm ginger, thinly sliced 2 dried long red chillies 1 garlic clove, bruised 1 spring onion, trimmed, split lengthways 1 star anise 1 each green and black cardamom pod, split ½ piece cassia bark ½ tbsp coriander seeds 1 tbsp dried chilli flakes ½ tbsp ground chilli, or to taste   Black vinegar chilli sauce 2 tbsp Chinkiang vinegar 2 tbsp soy sauce 2 tsp finely grated ginger 1 tsp sesame oil 1 tsp caster sugar 1 garlic clove, finely grated

Method

  • 01
  • For Sichuan red oil, combine oil and Sichuan peppercorns and stand at room temperature to infuse (8 hours or overnight). Combine infused oil and peppercorns with ginger, chillies, garlic, spring onion, star anise, cardamom, cassia and coriander seeds in a saucepan and place over low heat to infuse (1 hour; don’t let the oil get too hot), then set aside to cool. Place chilli flakes in a jar or bowl, carefully strain oil over, through a fine sieve (discard spices), season with 1 tsp sea salt flakes and set aside to infuse (at least 4 hours). Makes about 300ml. Sichuan red oil will keep refrigerated for up to 3 months in an airtight container.
  • 02
  • For black vinegar chilli sauce, combine 2-3 tbsp Sichuan red oil with vinegar, soy sauce, ginger, sesame oil, sugar and garlic in a bowl, and set aside until required.
  • 03
  • Mix pork, prawn, shiitake, spring onion, grated ginger, Shaoxing wine, sesame oil, egg and cornflour in a bowl to combine well and season to taste. Working with a few wonton wrappers at a time, keeping remaining covered with a teal towel, place ½ tablespoonfuls of mixture in the centre of each wrapper, brush edges lightly with water then fold to form a triangle, press edges to seal, pushing out any air. Bring 2 corners of the longest edge together, squeeze to seal, then place on a tray lined with baking paper, cover with a tea towel and repeat with remaining wrappers and filling.
  • 04
  • Bring stock, soy sauce, julienned ginger and sesame oil to the simmer in a large saucepan over medium heat and season to taste.
  • 05
  • Cook Chinese broccoli in a large saucepan of boiling salted water until tender and bright green (2-3 minutes), then drain.
  • 06
  • Cook wontons in a saucepan of simmering water in batches until they float and are cooked through (2-3 minutes). Divide among serving bowls with Chinese broccoli and hot broth, spoon Sichuan red oil over and serve hot with black vinegar chilli sauce.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Perfumed, hoppy India Pale Ale.

Featured in

Aug 2014

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