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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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

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.

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.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

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."

Sticky lamb ribs with chilli-vinegar


Finger-licking lamb ribs are irresistible, especially brushed with the sticky soy and chilli glaze we've made here. These ribs are perfect as a snack, but if you want to make a more substantial meal out of them, serve them with steamed jasmine rice and stir-fried Chinese greens.

You'll need

3 tsp white peppercorns 3 tsp cumin seeds 1 tsp dried chilli flakes 1 tbsp finely grated ginger 4 garlic cloves, coarsely chopped 1 tbsp vegetable oil 3 lamb rib racks (about 1.6kg) Thinly sliced spring onion, to serve   Chilli glaze 200 ml Chinkiang vinegar 100 gm honey 60 ml soy sauce 2 tsp Chiu Chow chilli oil (see note) 1 tbsp finely grated ginger 2 garlic cloves, finely chopped   Chilli vinegar 100 ml Chinkiang vinegar 50 ml soy sauce 1 tsp Chiu Chow chilli oil (see note) Pinch of caster sugar

Method

  • 01
  • Preheat oven to 140C. Dry-roast peppercorns and cumin seeds in a saucepan over medium heat until fragrant, adding chilli for the last 10 seconds (30 seconds). Tip into a mortar, add 2 tsp sea salt and pound with a pestle until crushed, then set half aside. Add ginger and garlic to remainder, pound to a coarse paste, stir in oil, then rub all over lamb racks and leave to marinate for 30 minutes. Place lamb in a roasting pan lined with baking paper and roast for 2 hours, then turn and roast until lamb is tender and starts to pull away from the bone (30-40 minutes). Remove from oven and cut into individual ribs.
  • 02
  • Meanwhile, for chilli glaze, simmer all ingredients in a saucepan over medium-high heat until mixture is reduced to a glaze consistency (15-20 minutes).
  • 03
  • Increase oven to 200C. Place ribs on a baking tray lined with baking paper, brush with glaze and roast until sticky and glossy (8-10 minutes).
  • 04
  • Meanwhile, for chilli vinegar, combine ingredients in a bowl and set aside.
  • 05
  • Scatter ribs with reserved spices and spring onion and serve hot with chilli vinegar.

At A Glance

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2017 Restaurant Guide

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At A Glance

Additional Notes

Chiu Chow chilli oil is a roasted chilli and garlic oil available from Chinese supermarkets.

Drink Suggestion

Full-bodied shiraz.

Featured in

Aug 2016

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