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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.

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.

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.

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.

Ham baked in hay with roast carrot and barley salad


The hay imparts the most wonderful earthy flavour to the ham in this recipe and the effort required is minimal. The hardest part, if you live in the city, will be finding the hay. A pet shop is a good place to start.

You'll need

850 gm pearl barley 1.2 kg baby carrots Unsprayed hay 1 leg ham (about 5kg) 400 gm soft goat’s cheese 2 cups (loosely packed) flat-leaf parsley   Lemon dressing 250 ml (1 cup) extra virgin olive oil 80 ml (1/3 cup) lemon juice 2 tbsp brown sugar 2 tbsp Dijon mustard Finely grated zest of 2 lemons

Method

  • 01
  • Cook barley in a large saucepan of boiling salted water over high heat to soften (15 minutes). Add carrots and cook until carrots and barley are tender (5-10 minutes). Drain and set aside to cool.
  • 02
  • Preheat oven to 180C. Spread hay over the base of a roasting pan or cast-iron pot large enough to fit ham snugly. Place ham on top, drizzle with 600ml water and cover with more hay. Cover with a tight-fitting lid or several layers of foil and bake until ham is deep golden in colour, and beginning to recede from the bone at the hock (2-2¼ hours).
  • 03
  • For lemon dressing, shake ingredients in a sealed jar to combine, season to taste.
  • 04
  • To serve, arrange barley and carrots on a platter, scatter with goat’s cheese and parsley, drizzle with lemon dressing and serve with sliced hay-baked ham.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Drink Suggestion

Medium-dry English cider.

Featured in

Dec 2014

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