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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."

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.

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.

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."

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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.

Red lentil fritters with green yoghurt


These little morsels may be on the diminutive side, but they punch well above their weight in the flavour stakes. If you wanted to make them gluten-free, you could substitute the flour with teff flour.

You'll need

1 ½ tbsp olive oil ½ onion, finely diced 2 garlic cloves, finely chopped 2 tsp coarsely crushed coriander seeds 2 tsp coarsely crushed cumin seeds 200 gm (1 cup) red lentils 2 eggs, separated 100 gm self-raising flour Finely grated rind of 1 lemon, plus lemon halves to serve Vegetable oil, for shallow-frying   Green yoghurt ½ cup (firmly packed) coriander 1/3 cup (firmly packed) flat-leaf parsley 2 garlic cloves, coarsely chopped 1 long green chilli, coarsely chopped ½ tsp ground cumin ¼ tsp ground cardamom 70 ml olive oil Juice of 1 lemon 250 gm thick plain yoghurt

Method

  • 01
  • Heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until tender (4-5 minutes). Stir in spices and fry until fragrant (30 seconds), then add lentils and 650ml water, bring to a simmer, cover and cook until lentils are tender and liquid is absorbed (8-10 minutes). Transfer to a bowl to cool.
  • 02
  • Meanwhile, for green yoghurt, process herbs, garlic, chilli, spices and 2 tbsp cold water in a small blender to coarsely chop, add olive oil and lemon juice and process to a fine purée. Transfer to a bowl, season to taste, swirl in yoghurt and set aside.
  • 03
  • Stir egg yolks into lentils, then stir in flour and lemon rind and season generously to taste. Whisk eggwhites and a pinch of salt in a separate bowl to firm peaks and fold into lentil mixture.
  • 04
  • Preheat oven to 180C and heat 3cm oil in a frying pan over medium-high heat. When hot, add heaped tablespoonfuls of lentil mixture in batches and cook, turning occasionally, until golden brown (2-3 minutes). Drain on paper towels and keep warm in oven while you cook remaining fritters. Serve hot with green yoghurt and lemon halves.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Refreshing Aperol Spritz.

Featured in

May 2016

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