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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.

BLAT salad


Bacon, lettuce, avocado and tomato: it's pretty straightforward - delicious. Use free-range bacon, preferably from a smokehouse if you can find it, and whichever tomatoes are ripest on the day.

You'll need

200 ml olive oil 200 gm thinly sliced rindless streaky bacon 200 gm Vienna-style white bread, diced 1 garlic clove, crushed 6 cups (loosely packed) mesclun 700 gm mixed cherry tomatoes, halved 4 oxheart tomatoes, cut into wedges 2 avocados, cut into wedges   Buttermilk dressing 130 ml buttermilk 2 tsp Dijon mustard Juice of 1 small lemon 2 tbsp mellow-flavoured extra-virgin olive oil 2 tbsp finely chopped chives

Method

  • 01
  • Preheat oven to 150C. Heat 1 tbsp oil in a large non-stick frying pan over high heat and fry bacon in batches, turning occasionally, until crisp (5-7 minutes). Transfer to an oven tray lined with baking paper and keep warm in the oven. Chop into bite-sized pieces before serving.
  • 02
  • Strain bacon fat and wipe frying pan clean, then return strained fat to pan and bring to medium-high heat. Combine bread, garlic and remaining oil in a bowl and toss to coat bread. Season bread to taste and fry it in bacon fat, turning occasionally, until golden and crisp (2-4 minutes). Drain on paper towels briefly.
  • 03
  • Meanwhile, for buttermilk dressing, shake ingredients in a sealed jar to combine and season to taste.
  • 04
  • Combine mesclun, tomatoes and avocado in a bowl. Add bacon and fried bread and lightly toss to combine. Transfer to a platter, drizzle with buttermilk dressing and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Light sparkling prosecco.

Featured in

Mar 2016

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