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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.

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.

Pumpkin, fennel and olive ring loaf


Serve this warm from the oven as on a cold winter's day for a delicious teatime snack. You can use any pumpkin you like here, but we've chosen butternut because it caramelises well when roasting, making for extra flavour.

You'll need

250 gm peeled Kent (Jap) pumpkin cut into 2cm dice 2 tsp grapeseed oil 1 tsp fennel seeds, plus extra to garnish 330 gm bread flour, plus extra for dusting 1 tsp caster sugar ¾ tsp dried yeast 2 tbsp olive oil, plus extra for brushing 150 gm coarsely chopped pitted Sicilian green olives To serve: butter

Method

  • 01
  • Heat a large frying pan over high heat. Toss pumpkin in a bowl with grapeseed oil to coat, then transfer to hot pan and fry, stirring occasionally, until tender and caramelised (5-7 minutes). Add fennel seeds and stir until fragrant (1-2 minutes). Season to taste and set aside to cool (15-20 minutes).
  • 02
  • Meanwhile, combine flour, sugar and yeast in an electric mixer fitted with a dough hook and mix to just combine. Add olive oil, 250ml water and ½ tsp salt, mix until a soft dough forms, then set aside covered until doubled in size (30 minutes).
  • 03
  • Fold pumpkin and olives loosely through dough with your hands, knocking it back at the same time, then turn dough out onto a lightly floured surface and roll to a rough 45cm long cylinder. Transfer to a sheet of baking paper, bring ends together, overlapping a little, and press to seal. Set aside uncovered until doubled in size (about 1 hour).
  • 04
  • Preheat oven to 250C. Brush loaf lightly with olive oil and scatter with fennel seeds. Spray oven with water before placing bread in. Bake for 15 minutes, then reduce heat to 180C and bake, turning tray once, until golden and crusty (10-15 minutes). Cool briefly on a wire rack (5 minutes), then serve with butter. This loaf is best eaten on the day it’s made.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Cloudy wheat beer.

Featured in

Aug 2015

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