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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.

Pumpkin rösti with poached egg, and mint, feta and avocado salad


This rösti is equally good for breakfast or lunch with a light salad added for zing. Kent (Jap) pumpkin contains a good amount of starch, which is perfect for holding the rösti together as it cooks.

You'll need

120 gm peeled Kent pumpkin, coarsely grated 120 gm Desiree potatoes (about 1 large), peeled, coarsely grated 1 Spanish onion, coarsely grated 2 tbsp finely chopped thyme 160 ml olive oil 4 eggs To serve: lemon wedges   Mint, feta and avocado salad 2 cups (firmly packed) flat-leaf parsley 1 cup (firmly packed) mint, torn 100 gm Persian feta, crumbled 1 avocado, cut into dice ½ Spanish onion, thinly sliced 60 ml (¼ cup) extra-virgin olive oil Juice of ½ lemon

Method

  • 01
  • Preheat oven to 190C and line a baking tray with baking paper. Combine pumpkin, potato, onion and thyme in a large bowl and season to taste.
  • 02
  • Heat 40ml oil in a frying pan over medium-high heat, add a quarter of the pumpkin mixture, press down to 1cm thick and cook, turning once, until golden brown (2-3 minutes each side). Transfer to prepared tray and place in oven until cooked through (5 minutes). Repeat three times with remaining pumpkin mixture.
  • 03
  • Poach eggs in a saucepan of simmering water until soft-poached (3 minutes).
  • 04
  • Combine salad ingredients in a bowl, season to taste and serve with rösti topped with a poached egg and lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Brunch-time bubbly.

Featured in

Aug 2015

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