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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."

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.

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.

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."

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.

World's Best Chefs Talks

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

Fragrant pumpkin rice with quail


Quail and pumpkin pair well in this Middle Eastern-style dish - they both have a little sweetness, and the gaminess of the quail works well with the earthiness of Kent pumpkin.

You'll need

30 gm mixed slivered almonds and pistachios 2 tbsp ghee 300 gm peeled Kent (Jap) pumpkin, cut into 1.5cm dice 3 golden shallots, diced ½ leek (white part only), finely chopped 1 garlic clove, crushed 6 cardamom pods, bruised 2 cinnamon quills Large pinch of saffron threads 300 gm (1½ cups) long-grain rice 2 tbsp barberries (see note) 10 gm ginger, finely grated 6 fresh curry leaves 750 ml (3 cups) chicken stock 1 tbsp butter 320 gm quail breast fillets (about 14; see note) To serve: coriander and yoghurt (optional)

Method

  • 01
  • Preheat oven to 200C. Roast almonds and pistachios on a baking tray, shaking occasionally, until golden (3-4 minutes). Set aside.
  • 02
  • Heat ghee in a casserole or deep frying pan over high heat, add pumpkin, shallot, leek, garlic and spices, and sauté until softened (4-6 minutes). Stir in rice, barberries, ginger and curry leaves, add stock to cover by 2cm (add a little water if necessary), stir once and bring to a simmer. Cover tightly with foil, then transfer to oven and bake until rice has absorbed liquid (12-14 minutes). Cover with a tea towel and set aside to steam for 5 minutes, then arrange on a serving platter.
  • 03
  • Reduce oven to 100C. Heat half the butter in a large frying pan over high heat, add half the quail skin-side down and fry until golden brown (1½ minutes), then turn and cook to your liking (30 seconds for medium rare). Keep warm in oven and repeat with remaining butter and quail. Arrange on rice, scatter with nuts and coriander, and serve with yoghurt.

Note Barberries, tart dried red berries, are available from select delicatessens and Middle Eastern grocers, and online at pariyafood.com. We used Game Farm quail breast fillets, which are available in 320gm packets of 14 fillets from select supermarkets, butchers and independent grocers. If they're unavailable, substitute 6 whole quail and increase the cooking time by a few minutes to cook the legs.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Full-bodied, creamy white, such as viognier.

Featured in

Aug 2015

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