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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.

Lentil and root vegetable salad


You'll need

  Salad 275 gm small green lentils 2 fresh bay leaves 2 cloves garlic 600 gm (about 1) celeriac 400 gm (about 2) beetroot, peeled 2 carrots, peeled 1 radicchio, washed To serve: crusty bread   Garlic salad cream 2 cloves garlic 2 tbsp extra-virgin olive oil 1 tsp caster sugar 1 tbsp lemon juice 2 tbsp pouring cream

Method

  • 01
  • Place lentils in a saucepan with bay leaves and garlic cloves. Cover with 1 litre of water and bring to the boil over high heat. Reduce heat to low-medium, cover and simmer for 25-30 minutes or until lentils are just tender. Drain in a colander and stand until cooled to room temperature.
  • 02
  • Coarsely grate celeriac, beetroot and carrots and set aside in separate piles. Remove and discard outer leaves from radicchio, then coarsely tear radicchio heart.
  • 03
  • For garlic salad cream, place garlic cloves in a mortar with 1 tsp sea salt and, using a pestle, crush to a paste. Transfer to a bowl, whisk in olive oil and lemon juice, then stir in cream and season to taste with sea salt and freshly ground black pepper.
  • 04
  • Arrange ingredients into piles among plates or bowls, drizzle with salad cream and serve immediately with crusty bread.

Lentils
The name comes from the latin lens, a term that has since been borrowed to describe the optical lens, named after the lentil's similar shape. Lentils were popular in the diet of the Romans and Greeks, particularly the poor, and the obelisk which now stands in the centre of St Peter's Square at the Vatican was said to be shipped from the banks of the Nile, nestled in 1.3 million kilograms of lentils. These days, the humble lentil has been embraced by modern-day gourmands, in particular the Du Puy, a small green lentil of French origin that goes perfectly with salted pork. The larger green or brown lentil is more common, while the red lentil is bright orange and often sold split - this colour fades to yellow during cooking.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2007

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