The February issue

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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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

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.

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.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

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."

Lime and coconut marinated short ribs


This is a great dish for snacking on around the barbecue - serve it share-style on a large chopping board. The best way to eat this is to put a little sticky rice in the lettuce, then top with beef, cucumber and herbs, a splash of nam prik pla, and have plenty of napkins handy to catch the drips. If you don't feel like cooking your own rice, order takeaway from your local Thai restaurant.

You'll need

300 ml canned coconut milk 125 ml (½ cup) fish sauce Juice of 1 lime 2 garlic cloves, finely grated 3 boneless beef short ribs (about 200gm each) To serve: butter lettuce leaves, coriander, mint, thickly sliced cucumber and sticky rice   Nam prik pla 80 ml (1/3 cup) fish sauce 80 ml (1/3 cup) lime juice 1 tsp light palm sugar, finely crushed, plus extra to taste 2 garlic cloves, crushed 2 golden shallots, finely chopped 1 birdseye chilli, thinly sliced

Method

  • 01
  • Whisk coconut milk, fish sauce, lime juice and garlic in a bowl. Place ribs in a container to fit snugly, pour in marinade, turn to coat, cover and refrigerate for 1 hour to marinate.
  • 02
  • For nam prik pla, whisk fish sauce, lime juice and palm sugar to dissolve sugar. Add garlic, shallot and chilli, whisk to combine and season to taste, adding extra sugar if necessary.
  • 03
  • Preheat a char-grill pan or barbecue to medium-high heat, add ribs and grill, turning once until charred and cooked medium-rare (7-8 minutes; timing will depend on the thickness of the rib). Transfer to a tray, cover loosely with foil and set aside for 5 minutes to rest.
  • 04
  • Thinly slice short ribs across the grain, transfer to a serving platter and serve with lettuce, herbs, cucumber, sticky rice and nam prik pla.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Drink Suggestion

Spicy, slurpy young grenache.

Featured in

Nov 2015

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