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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.

Chicken pie


This pie uses a whole chicken, and cooking it produces a fine broth that forms the sauce. There will be leftover that you can freeze for future soups.

You'll need

2 tbsp olive oil 1 (1.8kg) chicken, cut into 8 pieces 6 thyme sprigs 2 fresh bay leaves 100 gm butter, coarsely chopped 2 onions, finely chopped 2 carrots, finely chopped 100 gm (2/3 cup) plain flour 1/4 cup each finely chopped flat-leaf parsley and tarragon 1 tbsp finely chopped lovage or celery leaves For brushing: eggwash To serve: Dijon mustard   Cornmeal pastry 690 gm plain flour 90 gm polenta 250 gm butter, finely chopped

Method

  • 01
  • Heat olive oil in a large saucepan over high heat, add chicken and brown all over (4-5 minutes). Add thyme, bay leaves and 2 litres cold water, bring to the boil. Reduce heat to medium and simmer until chicken is tender (40-45 minutes). Drain liquid into a bowl and reserve 500ml (freeze remainder for another use.). Cool chicken, then coarsely shred flesh (discard skin, bones and sinew) and refrigerate until required.
  • 02
  • Melt butter in a saucepan over medium-high heat, add onion and carrot, sauté until tender (8-10 minutes), then add flour and cook, stirring, for 3 minutes. Add reserved cooking liquid a little at a time, whisking to combine, then stir continuously until mixture boils and thickens (3-4 minutes). Add shredded chicken, stir to combine, then add herbs, stir and season to taste. Cool to room temperature, then refrigerate until required.
  • 03
  • For cornmeal pastry, combine flour and polenta in a bowl, and rub in butter until just combined with streaks of butter still visible. Make a well in the centre, add 350ml cold water and mix to incorporate, then knead until smooth. Wrap in plastic wrap and refrigerate to rest (at least 1 hour).
  • 04
  • Preheat oven to 180C. Roll out two-thirds of pastry on a lightly floured work surface to a 5mm-thick round and line a 20cm-diameter cake tin, allowing edges to overhang a little. Roll out remaining dough to a 5mm-thick round large enough to fit on top of cake tin and set aside.
  • 05
  • Spoon filling into lined cake tin, then fold edges inward and place pastry lid on top, pressing to seal. Cut a small cross in the middle of the pie, brush top with eggwash and bake until golden brown (1 hour to 1 hour 10 minutes). Cool slightly before turning out onto a serving plate and serve warm or at room temperature with Dijon mustard on the side.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Mâcon chardonnay.

Featured in

Oct 2014

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