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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.

World's Best Chefs Talks

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

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.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

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."

Barbecued tomahawk with tomato relish


Tomahawk steak is an impressive cut - it looks almost prehistoric with its large rib bone still attached. One of these guys will serve two or three people, and will go even further if you slice it and stuff it between buttered bread for the ultimate steak sandwich. If you have a flatplate on your barbecue, take the opportunity to cook off some onions while the steak cooks - they'll take this to the next level. Start this recipe a day ahead to make the relish.

You'll need

1 tbsp olive oil 1 tsp finely chopped thyme ½ garlic clove, finely chopped 1 tomahawk steak (about 1kg), at room temperature To serve: sliced, buttered sourdough bread and wild rocket   Tomato relish 2 tbsp olive oil ½ Spanish onion, finely diced 1 garlic clove, finely chopped 2½ tsp smoked paprika 750 gm ripe tomatoes, coarsely chopped 4 thyme sprigs 2 tbsp caster sugar 70 ml red wine vinegar

Method

  • 01
  • For tomato relish, heat oil in a large saucepan over medium-high heat, then sauté onion and garlic until tender (4-5 minutes). Stir in paprika until fragrant (30 seconds), then add tomato and thyme and simmer, stirring occasionally, until tomato begins to break down (6-7 minutes). Add sugar and half the vinegar, season generously and simmer until thick (2-3 minutes), then remove from heat and stir in remaining vinegar. Transfer to a sterilised jar, cool at room temperature, then refrigerate overnight for flavours to develop. Tomato relish will keep refrigerated for up to a month.
  • 02
  • Prepare a coal barbecue or preheat a gas barbecue to medium-high heat. Combine oil, thyme and garlic in a bowl, season to taste, brush over steak, then grill steak, turning occasionally, until cooked to your liking (20-25 minutes for medium-rare). Transfer to a plate, cover loosely with foil and set aside to rest for 10 minutes. Thickly slice across the grain and serve with bread, tomato relish and wild rocket.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Full-bodied, oak-aged tempranillo.

Featured in

Jan 2016

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