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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.

Ceviche en carretas


This soupy style of ceviche, found in Ecuador's coastal regions, is made to order at beachside carts (the carretas), usually with native black clams. We've used prawns here - clams would also work well in the mix. Unlike most ceviches, where prawns are added raw to the acidic juices of the marinade to "cook", here they are lightly boiled first and the stock is used in the marinade, along with a good splash of lime juice. The prawns can be chopped so the ceviche can be scooped up with fried tortillas or large corn chips. This ceviche, a great appetiser for a dinner party, is often served with tomato ketchup, which seems like an unusual condiment, but the sweetness of the sauce balances out the acid in the marinade.

You'll need

16 uncooked king prawns, heads removed, peeled, a handful of shells reserved 200 ml lime juice (from about 8 limes), or to taste Juice of ½ orange 1 green jalapeño chilli, finely chopped 1 Spanish onion, very thinly sliced ½ cup coarsely chopped coriander 2 ripe tomatoes, diced 1 avocado, sliced Large corn chips (optional) and tomato ketchup, to serve

Method

  • 01
  • Bring 1½ litres water and 2 tsp salt to the boil in a large saucepan, add prawn shells, return to the boil, then reduce heat and simmer until stock is flavoured (2-4 minutes). Strain, discarding shells, then return stock to pan, add prawns and simmer until opaque (1-2 minutes). Drain, reserving 250ml cooking liquid, and cool.
  • 02
  • Combine citrus juices and jalapeño with prawns and stock and refrigerate to chill (1-2 hours).
  • 03
  • Place onion, 250ml cold water and 3 tsp salt in a bowl and refrigerate to soften (5-7 minutes), then drain.
  • 04
  • Stir coriander into ceviche, top with diced tomato, avocado and onion, and serve with corn chips and ketchup.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Crisp young riesling.

Featured in

Jul 2016

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