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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.

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.

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.

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.

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."

Orecchiette with broccoli, anchovies and homemade ricotta


Broccoli and anchovies are a classic Italian combination. In this case we've mixed deeply caramelised broccoli with finely shaved raw broccoli for contrast - not traditional perhaps, but tasty nonetheless. We've opted to make our own ricotta - and love to use it still warm - but you could use a firm bought version instead.

You'll need

100 ml olive oil 1 small head broccoli (about 300gm), florets thinly sliced on a mandolin 6 anchovy fillets 2 garlic cloves, finely chopped Finely grated rind and juice of 1 lemon ½ tsp dried chilli flakes 400 gm dried orecchiette 40 gm finely grated Parmigiano-Reggiano, plus extra to serve   Homemade ricotta 375 ml (1½ cups) Jersey milk (see note) 185 ml (¾ cup) well-shaken buttermilk 125 ml (½ cup) pouring cream 1 tbsp lemon juice

Method

  • 01
  • For homemade ricotta, bring milk, buttermilk, cream, lemon juice and 1 tsp sea salt to a simmer in a large saucepan over medium heat and cook until curds start to separate (10-12 minutes). Remove from heat and stand until curds rise to the surface (about 15 minutes), then ladle into a muslin-lined sieve and set aside to drain. Refrigerate until required; this is best eaten on day of making.
  • 02
  • Heat oil in a large frying pan over medium-high heat, add two-thirds of the broccoli and fry, stirring occasionally, until caramelised and very tender (10-15 minutes). Stir in anchovies, garlic, lemon rind and chilli flakes, cook until fragrant (1 minute), then set aside.
  • 03
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (10-12 minutes), then drain and return pasta along with 1-2 tbsp pasta water to the pan. Add broccoli mixture, lemon juice to taste and remaining broccoli, toss to combine, season to taste and serve topped with dollops of homemade ricotta.

Note Jersey milk is available from select delicatessens; if it's unavailable, substitute milk from a good organic producer.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Full-bodied fiano.

Featured in

Mar 2015

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