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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."

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.

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.

Hot-smoked mullet with zucchini flowers, peas and mint


Smoking not only imparts flavour to the mullet, but also creates a beautiful texture. While the fish can be smoked ahead of time and served chilled, it's even better served soon after it has been smoked - allow it to cool for about 30 minutes before scattering with the delicate salad so it doesn't wilt, or serve the salad to the side.

You'll need

2 sides of mullet (about 600gm each), skin on 3 cups woodchips, such as apple or peach, soaked in cold water for 30 minutes, drained (see note) 150 gm frozen peas 100 gm sugar snap peas, trimmed 12 zucchini flowers, petals torn, stalks thinly sliced 1 zucchini, thinly sliced into rounds on a mandolin 1 cup (loosely packed) pea tendrils ¾ cup (loosely packed) mint 50 ml olive oil 20 ml lemon juice 1 tsp Dijon mustard Pinch of caster sugar To serve: thick mayonnaise, spiked with lemon juice and garlic   Brine 200 gm sea salt flakes 100 gm brown sugar 3 thyme sprigs 1 fresh bay leaf

Method

  • 01
  • For brine, stir ingredients and 1.5 litres cold water in a container large enough to hold fish in a single layer until sugar and salt dissolve, add mullet, cover and refrigerate to brine (2-3 hours).
  • 02
  • Meanwhile, set up a coal-bedded barbecue for indirect grilling (see note). Burn coals until they turn white, then add woodchips around coals to smoke. Drain mullet from brine and pat dry with paper towels, place on a lightly oiled rack over smoking woodchips and coals, then cover with a lid and smoke for 20 minutes. Fish can be served warm or refrigerated for up to 3 days and served chilled.
  • 03
  • Blanch peas and sugar snap peas until tender and bright green (1-2 minutes), drain and refresh, then drain again and combine in a bowl with zucchini flowers and stalks, zucchini, pea tendrils and mint. Whisk oil, lemon juice, mustard and sugar in a bowl, drizzle dressing over salad, toss to combine and serve scattered over smoked mullet, with lemon-garlic mayonnaise.

Note Smoking woodchips are available from select barbecue-supply shops and specialist online suppliers. Indirect grilling is cooking away from the heat using the top rack. It's important to have your coal base well established and glowing before adding woodchips.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Textural Italian-style white, such as fiano.

Featured in

Dec 2015

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