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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.

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."

World's Best Chefs Talks

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

Todd Garratt, Vincent

What's Vincent all about, Todd?
It's about refined rusticity. We try to adhere to certain guidelines based around French ideas and classic pairings, though sometimes we venture into a more modern style. We might take a classic dish and put a spin on how we interpret the original by modifying the ingredients or, possibly, the technique.

Who are the French chefs you most admire?
Jean-Pierre Serex was perhaps the first great influence I had since starting my apprenticeship. I really admire many of the great French chefs and have followed their careers since my first visit to Europe in the late '80s. Alain Ducasse's La Riviera d'Alain Ducasse still takes pride of place on the bookshelf (first edition, of course) alongside Pierre Koffmann, Lenôtre and many others.

Are there any meals that burn particularly bright in your memory from your visits?
My favourite restaurant would be the original La Régalade in Paris when it was still under the guidance of Yves Camdeborde. It might have been a long time ago, but the experience is still fresh in my mind.

Is there French ingredient couldn't you live without in your work?
Butter. The quality of French butter is undoubtedly something that can markedly influence the end result, particularly in traditional French pastries.

Is there a French dish you like to cook when you're not working?
Steak tartare. I absolutely love it.

Vincent, 14 Queen St, Woollahra, NSW, (02) 8039 1500.


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