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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

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Chorizo hotdogs with chimichurri and smoky red relish

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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.

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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.

Passionfruit, pineapple and vanilla icy poles


This frosty creation was inspired by the delicious and addictive pineapple and vanilla lemonade Mike McEnearney makes at Kitchen by Mike in Sydney.

You'll need

80 gm caster sugar Scraped seeds of 1 vanilla bean Pulp of 6 passionfruit 600 ml freshly juiced pineapple juice 1 tbsp lime juice

Method

  • 01
  • Stir sugar, vanilla seeds and 60ml water in a small saucepan over low heat to dissolve sugar, bring to the simmer, remove from heat and set aside to cool.
  • 02
  • Strain two-thirds of the passionfruit pulp through a fine sieve, pressing solids with a spoon to extract liquid (discard solids). Whisk passionfruit juice, remaining passionfruit pulp, pineapple juice, lime juice and vanilla sugar syrup in a large bowl to combine and pour into desired moulds (around 80ml each). Freeze until half-frozen (1½ hours), insert icy-pole sticks and freeze until frozen (8 hours or overnight).
  • 03
  • To serve, place moulds in a container of cold water that comes three-quarters of the way up the sides. Pull on sticks to release icy poles and eat immediately or store in the freezer for up to a month in an airtight container.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Jan 2015

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