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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.

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."

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.

Pork, prawn and tofu fritters with salted chilli sauce


The salted chilli sauce is a great addition to almost any dish and handy to have in the fridge at all times. Minced chicken also works well in place of the pork for these fritters. Begin this recipe two days ahead to ferment the sauce.

You'll need

250gm coarsely minced pork 250gm uncooked prawns, coarsely chopped 100gm firm tofu, cut into 2cm dice 4 garlic cloves, finely grated 2cm piece ginger, peeled, finely grated 1 spring onion, finely chopped, plus extra thinly sliced ½ cup (loosely packed) coriander, finely chopped ¼ cup (loosely packed) garlic chives, finely chopped 1 tbsp soy sauce 1½ tsp Sichuan pepper, roasted, crushed 120 ml vegetable oil   Salted chilli sauce 300 gm long red chillies, coarsely chopped 5 garlic cloves, finely chopped 2 cm piece of ginger, finely chopped 2 tsp caster sugar 1½ tbsp sea salt flakes 1½ tbsp apple cider vinegar

Method

  • 01
  • For salted chilli sauce, pulse ingredients in a food processor to just combine. Transfer to a sterile container or jar, cover and leave at room temperature to ferment, stirring occasionally with a sterile spoon, until small bubbles appear (24-48 hours; this will depend on room temperature). Sauce will keep in the refrigerator for up to two weeks.
  • 02
  • Combine pork, prawn, tofu, garlic, ginger, spring onion, coriander, garlic chives, soy sauce and Sichuan pepper in a bowl and season to taste. Refrigerate for 30 minutes for flavours to develop.
  • 03
  • Heat 30ml oil in a frying pan over medium heat and fry tablespoonfuls of mixture, turning once, until golden and cooked through (2-3 minutes; be careful, hot oil will spit). Cover and keep warm, and repeat in batches with remaining mixture and oil. Scatter with spring onion and serve with salted chilli sauce.

At A Glance

  • Serves 26 people
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At A Glance

  • Serves 26 people

Drink Suggestion

Fresh young riesling

Featured in

Aug 2016

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