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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.

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.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

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.

Marinated sardines with garlic and lemon and grilled beans


Traditionally fresh anchovies are used for this dish, but since they're difficult to find in Australia we've opted for their cousin, the sardine. Begin a day ahead to allow time to marinate and pickle the sardines.

You'll need

10 butterflied sardines, bones removed, halved lengthways 1 tbsp sea salt flakes Finely grated rind and juice of 2 lemons 375 ml (1½ cups) white wine vinegar 4 garlic cloves, 3 thinly sliced, 1 finely chopped 400 ml extra-virgin olive oil, plus extra for drizzling and brushing 200 gm green beans, trimmed 10 thick slices schiacciata or ciabatta 1 cup (loosely packed) flat-leaf parsley, coarsely chopped 2 tbsp oregano 1 long red chilli, thinly sliced

Method

  • 01
  • Layer sardines in a non-reactive container large enough to fit sardines snugly, sprinkling with salt and half the lemon rind as you go. Pour vinegar and half the lemon juice over, refrigerate to marinate (8 hours). Drain, pat dry with paper towels, scatter with sliced garlic, pour 250ml olive oil over to cover (you may need a little more) and refrigerate to pickle (8 hours).
  • 02
  • Heat a char-grill pan over high heat and blanch beans until bright green (20-30 seconds), then drain, refresh and drain well. Drizzle beans with extra olive oil, season to taste and toss to coat. Grill beans, turning occasionally, until just charred (1-2 minutes) and set aside. Brush schiacciata with a little olive oil, season to taste and grill, turning once, until golden and charred (1-2 minutes).
  • 03
  • Combine parsley, oregano, chilli, chopped garlic and remaining lemon rind and juice and olive oil in a small bowl, season to taste and set aside.
  • 04
  • Drain sardines and arrange on a serving plate with beans. Spoon dressing on top, season to taste and serve with grilled schiacciata and lemon wedges.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Drink Suggestion

Cold Italian lager.

Featured in

Mar 2015

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