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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.

Cheese pie


Perfect for a party, this pie can be prepared ahead and kept covered in the fridge until you're ready to serve it. Take it out of the fridge 15 minutes before baking and serve it hot for maximum meltiness.

You'll need

1 tbsp olive oil 6 golden shallots, finely chopped 100 gm provolone piccante, coarsely grated 100 gm Emmenthal, coarsely grated 50 gm parmesan, finely grated 1 tsp finely chopped oregano 2 egg yolks mixed with 1 tsp water Sea salt, to serve   Olive oil pastry 400 gm (2⅔ cups) plain flour 60 gm butter, coarsely chopped 60 gm (¼ cup) extra-virgin olive oil

Method

  • 01
  • For olive oil pastry, place flour and a large pinch of salt in a food processor, add butter and process to combine. Add oil and 130ml cold water (you may not need all of it), pulsing between additions, until the dough just comes together. Turn out onto a work surface and knead dough briefly until smooth. Halve dough, wrap each piece in plastic wrap and refrigerate to rest (at least 1 hour or overnight).
  • 02
  • Preheat oven to 200C. Heat oil in a small frying pan over medium-high heat, add shallot and fry, stirring occasionally, until softened and golden (5-8 minutes). Transfer to a bowl to cool, then stir in cheeses and oregano and season to taste.
  • 03
  • Working quickly, roll out a piece of pastry (keep the other refrigerated) to a rough 20cm x 40cm rectangle. Place on a lightly oiled baking tray, then spread with cheese mixture, leaving a 1cm border. Roll remaining pastry to roughly the same size or a fraction smaller, brush border of base pastry with eggwash, then top with remaining pastry and curl up the sides, pinching all around the edges to seal. Pierce top of pie at regular intervals to allow steam to escape, then brush with eggwash and bake until pastry is set and golden (25-30 minutes; if pie isn’t brown enough, finish it under a hot grill). Sprinkle with sea salt, slice and serve hot.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Cloudy wheat beer.

Featured in

Jun 2016

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