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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

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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.

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.

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.

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.

Parsley stracci with bonito crudo, capers, rocket and lemon


Blanched parsley turns this fresh pasta dough a green that remains vibrant when it's cooked. The heat from the cooked pasta is enough to cook the bonito lightly; choose the best sashimi-grade fish you can find.

You'll need

250 gm sashimi-grade bonito or kingfish, very thinly sliced across the grain 20 gm salted capers, rinsed Finely grated rind and juice of ½ lemon, or to taste 1 tbsp red wine vinegar To serve: torn rocket and flat-leaf parsley   Parsley pasta dough 1½ cups (firmly packed) flat-leaf parsley 2 eggs 300 gm (2 cups) “00” flour   Garlic oil 100 ml extra-virgin olive oil 4 garlic cloves, thinly sliced on a mandolin

Method

  • 01
  • For parsley pasta dough, blanch parsley until bright green (10 seconds), drain, refresh under cold running water and squeeze out all excess water. Process parsley in a food processor with eggs until finely chopped, add flour and a generous pinch of salt and process until a dough forms. Turn out onto a lightly floured surface, knead until smooth, then wrap in plastic wrap and stand for 1 hour to rest.
  • 02
  • Meanwhile, for garlic oil, heat oil and garlic in a small saucepan over low-medium heat to infuse and cook until garlic just starts to turn golden (4-6 minutes). Set aside.
  • 03
  • Cut pasta into 4 pieces then, working with a piece at a time (keep remaining pieces covered to prevent them drying out), roll through the widest setting of a pasta machine, lightly dusting with flour if sticking. Fold and roll, dusting lightly with extra flour if necessary, reducing the setting notch by notch until pasta is 2mm thick. Cut into rough ribbons and set aside on a floured tray.
  • 04
  • Cook pasta in a large saucepan of boiling salted water until al dente (2-3 minutes), then transfer to a large bowl with tongs. Add garlic oil to taste, bonito, capers, lemon rind and juice and vinegar, toss to combine and season to taste. Scatter with rocket and parsley, toss to combine and serve warm or at room temperature.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Rich, dry orange wine from Friuli.

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Mar 2015

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