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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.

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.

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."

World's Best Chefs Talks

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

Brown rice congee with ginger and chilli-black bean sauce


Congee, also known as jook in China and chao in Vietnam, is one of the world's most comforting dishes. It has a mild flavour, but when served with condiments it can be as tasty as your palate demands. Top it with a couple of seared scallops for a little bit of luxe.

You'll need

750 ml (3 cups) chicken stock 350 gm (1½ cups) brown rice 30 gm ginger, thinly sliced plus extra, finely grated, to serve 8 dried scallops 2 tbsp vegetable oil 12 scallops, cleaned To serve: thinly sliced spring onion   Chilli-black bean sauce 100 gm long red chillies 4 red birdseye chillies, half the seeds discarded 100 gm salted black beans, rinsed and finely chopped (see note) 2 tbsp peanut oil 2 tbsp Shaoxing wine 2 tbsp Chinkiang vinegar 1 tbsp white sugar, or to taste

Method

  • 01
  • For chilli-black bean sauce, process chillies and black beans in a small food processor until finely chopped, then fry in oil over low-medium heat to soften (4-5 minutes). Stir in Shaoxing and vinegar, simmer until reduced by half (2-3 minutes), stir in sugar. Refrigerate in a sterile jar for up to 3 weeks.
  • 02
  • Bring stock, rice, ginger, scallops and 2.25 litres water to the simmer in a large saucepan over medium-high heat. Reduce heat to low, half-cover with a lid and simmer, stirring occasionally, until mixture reaches a porridge consistency (1¼-1½ hours). Season to taste with sea salt and coarsely ground white pepper.
  • 03
  • Heat oil in a frying pan over high heat, add scallops and sear, turning once, until browned at the edges (30 seconds each side).
  • 04
  • Serve congee hot topped with seared scallops, spring onion, grated ginger, coarsely ground white pepper and chilli-black bean sauce.

Note Salted black beans are available in jars from Asian grocers.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Nutty dark porter.

Featured in

Jun 2015

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