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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.

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.

World's Best Chefs Talks

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

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.

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."

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.

Middle Eastern Scotch eggs with tahini yoghurt


We've added Middle Eastern flavours to classic Scotch eggs and served them with a tangy yoghurt dipping sauce. We like our yolks a little soft, but if you prefer hard-boiled, cook the eggs for a minute longer. These are great as a snack or served with warm flatbread, a rough tabbouleh and pickled chillies for a more substantial meal.

You'll need

9 eggs, at room temperature, 1 lightly beaten 2 tbsp olive oil ½ Spanish onion, finely chopped 1 garlic clove, finely chopped 850 gm minced lamb 50 gm fine burghul, soaked in cold water for 20 minutes 2 tbsp each finely chopped fresh coriander and mint 2 tsp each ground cumin and ground coriander 1 tsp ground chilli ½ tsp dried mint Finely grated rind of 1 lemon For dusting: plain flour For deep-frying: vegetable oil 100 gm fine fresh white breadcrumbs To serve: lemon wedges   Tahini yoghurt 250 gm thick plain yoghurt 50 gm hulled tahini 1½ tbsp extra-virgin olive oil Juice of 1 lemon, or to taste 1 garlic clove, finely chopped To serve: sumac

Method

  • 01
  • Boil 8 eggs (6½ minutes for soft-boiled), then drain and refresh in a bowl of iced water. Drain again, peel and refrigerate until required.
  • 02
  • Heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until tender (2-3 minutes). Cool, then combine in a bowl with lamb. Drain burghul, squeeze out excess liquid and add to lamb with herbs, spices and lemon rind, season to taste and mix well with your hands. Divide mixture into 8 portions, then flatten each with your hands to about 1cm thick. Dust an egg lightly in flour, place in the centre of a round, then form the lamb mixture around the egg, rolling to enclose and seal completely. Place on a tray and repeat with remaining mixture and eggs, cover and refrigerate to rest for 1 hour.
  • 03
  • Heat oil in a deep saucepan to 150C and place beaten egg, flour and breadcrumbs in separate bowls. Dip meatballs first in beaten egg, then flour, then breadcrumbs, shaking off excess in between. Deep-fry in batches until golden all over and cooked through (7-8 minutes). Drain on paper towels and season to taste.
  • 04
  • For tahini yoghurt, combine ingredients in a bowl, season to taste and scatter with sumac to taste. Serve Scotch eggs with tahini yoghurt and lemon wedges.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Rich Scotch ale.

Featured in

Apr 2015

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