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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."

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.

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.

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.

Potato and mussel pancakes with sesame dipping sauce


Mussels add a great briny flavour to these pancakes, inspired by the jeon of Korea. This recipe makes about 40 pancakes.

You'll need

1 kg mussels, scrubbed 2 Desiree potatoes (about 250gm each) 2 spring onions, thinly sliced, plus extra to serve 2 garlic cloves, finely grated 1 long red chilli, finely chopped, plus extra to serve 1 bunch garlic chives, cut into 2cm batons 1 egg, lightly beaten 30 gm plain flour 30 gm rice flour 125 ml (½ cup) vegetable oil To serve: sesame seeds   Sesame dipping sauce 2 tbsp soy sauce 2 tbsp Asian sesame paste (see note) 1 tbsp rice wine vinegar 1 tsp sesame seeds 1 birdseye chilli, thinly sliced

Method

  • 01
  • Heat a large saucepan over medium-high heat, add mussels and 125ml water. Cover with a tight-fitting lid and cook, shaking pan occasionally, until mussels open (2-3 minutes). Drain (discard liquid) and set aside to cool. Remove mussels from shells, remove beards and refrigerate.
  • 02
  • Finely grate potatoes, squeeze out excess liquid, then combine in a bowl with mussels, spring onion, garlic, chilli, garlic chives and egg. Sieve in flours, stir to combine and season to taste.
  • 03
  • For sesame dipping sauce, whisk ingredients with 1 tbsp warm water in a bowl.
  • 04
  • Heat 1½ tbsp oil in a frying pan over high heat. Add heaped tablespoons of batter, ensuring each has a mussel in it, and cook, turning once, until golden and crisp (2-2½ minutes each side). Repeat with remaining oil and batter, then scatter with sesame seeds, chilli and spring onion and serve with sesame dipping sauce.

Note Sesame paste is available from select Asian grocers. If it's unavailable, substitute tahini.


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2017 Restaurant Guide

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At A Glance

Drink Suggestion

Bone-dry fino Sherry.

Featured in

Nov 2015

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