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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.

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.

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."

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.

World's Best Chefs Talks

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

Stir-fried bean thread noodles with black bean and chilli mussels


You'll need

5 red shallots 80 ml (1/3 cup) peanut oil 1 clove garlic, finely chopped 2 tbsp minced ginger 40 mussels, scrubbed, beards removed 100 ml Shaoxing wine 200 gm bean thread vermicelli 3 green onions, thinly sliced 3 long red chillies, seeds removed, cut into julienne 60 gm (3 tbsp) salted black beans 1 tbsp white sugar 60 ml (¼ cup) oyster sauce 1 tsp sesame oil 2 small red chillies, thinly sliced 250 gm sugar snap peas, halved lengthways 1 tbsp Chinese black vinegar 1 cup (loosely packed) coriander leaves

Method

  • 01
  • Thinly slice 1 shallot. Heat 2 tbsp peanut oil in a large saucepan over medium-high heat, add shallot, garlic, half the ginger and cook for 3-4 minutes or until fragrant. Add mussels and cook for 1 minute, then add 40ml Shaoxing wine. Cover and cook, shaking pan occasionally, for 3-4 minutes, or until mussels open. Remove mussels from pan, reserving ½ cup liquid.
  • 02
  • Place vermicelli in a large heat-proof bowl, pour over boiling water and stand for 3 minutes, then drain and set aside.
  • 03
  • Cut remaining shallots into wedges. Heat remaining peanut oil in a wok or large frying pan over high heat, add green onion, remaining ginger, shallot, long red chilli and black beans and cook for 3 minutes or until fragrant. Add mussels and drained vermicelli and stir-fry for another 2 minutes, then add remaining Shaoxing wine, sugar, oyster sauce, sesame oil, reserved mussel liquid, chilli and sugar snap peas. Cook for 3 minutes, or until liquid is reduced. Add vinegar and coriander, toss to combine and serve immediately.

Bean thread noodles
What’s in a name? Bean thread noodles are variously known as cellophane, jelly, transparent, glass, silver, green bean thread or invisible noodles. Whatever you choose to call them, they’re one and the same beast, made from an extrusion of mung bean and tapioca starches mixed with water. When soaked, their gelatinous, springy texture is perfect for soaking up cooking juices or gravy, as in this Kylie Kwong-inspired dish. They’re also found in desserts and deep-fried. To make life easier when slurping these slippery creatures, snip the noodles with scissors after they’ve been soaked.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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