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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.

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.

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."

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.

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.

Chicken mayo and bacon clubs


These sandwiches fall somewhere between a chicken mayo sandwich and a true club. We've brined the chicken before roasting it to keep the meat juicy and to add flavour. Start this recipe a day ahead if you want to do likewise. Makes 16.

You'll need

1 tbsp olive oil 1 onion, coarsely chopped 280 gm mayonnaise 2 golden shallots, finely diced 1 tbsp finely chopped flat-leaf parsley 1 tsp finely chopped tarragon 8 smoked bacon rashers, rinds removed 24 thin slices rye bread, toasted 4 vine-ripened tomatoes, thinly sliced To serve: mustard cress   Brined chicken 300 gm salt 4 each cloves and peppercorns 1 fresh bay leaf 1 chicken (about 1.4kg), rinsed

Method

  • 01
  • For brined chicken, bring salt, spices and 5 litres water to the boil in a saucepan, stirring to dissolve salt. Transfer to a container large enough to fit chicken, cool, then refrigerate until chilled (4 hours). Add chicken to brine, weight with a plate to submerge, then refrigerate overnight. Drain chicken and pat dry with paper towels.
  • 02
  • Preheat oven to 150C. Brush chicken with oil and season to taste. Scatter onion in a roasting pan, place chicken on top and roast, basting occasionally, until chicken is golden and juices run clear (1½-2 hours). Set aside to rest and cool (1 hour), then remove meat (discard bones and onion, and skin if you like), finely chop and combine in a bowl with mayonnaise, shallot and herbs. Season to taste.
  • 03
  • Preheat grill to high. Place bacon on a non-stick oven tray and grill, turning once, until crisp (4-5 minutes). Coarsely chop.
  • 04
  • To assemble, top 8 toast slices with bacon, tomato and another slice of toast. Top with chicken and mustard cress, then sandwich with remaining toast, secure with toothpicks, cut in half and serve.

At A Glance

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At A Glance

Drink Suggestion

Pungent Marlborough sauvignon blanc.

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