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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."

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.

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.

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.

Slow-baked quince, Pedro Ximénez gelée and whipped Catalan cream


You'll need

400 gm caster sugar 1 vanilla bean, split and seeds scraped 4 quince, peeled, cored and cut into wedges   Pedro Ximénez gelée 375 ml Pedro Ximénez sherry 2 gelatine leaves (titanium strength), softened in cold water   Whipped Catalan cream 250 ml (1 cup) pouring cream 50 ml milk 1 vanilla bean, split and seeds scraped 3 egg yolks 40 gm caster sugar

Method

  • 01
  • Preheat oven to 120C. Combine sugar, vanilla bean and seeds and 1 litre water in a large casserole or saucepan, stir over medium-high heat to dissolve sugar, bring to the boil and remove from heat. Add quince, cover a with lid or aluminium foil and bake in oven until deep red in colour (4-5 hours). Cool and then refrigerate until required.
  • 02
  • Meanwhile, for Pedro Ximénez gelée, gently warm sherry in a small saucepan over low heat (do not boil). Remove from heat. Squeeze excess water from gelatine, add to sherry and stir until gelatine dissolves. Transfer to a small container and refrigerate overnight until just set.
  • 03
  • Meanwhile, for whipped Catalan cream, combine cream, milk, vanilla bean and seeds in a saucepan and bring to the boil over medium-high heat. Whisk egg yolks and sugar in a heatproof bowl until thick and pale, pour over cream mixture, whisking continuously to combine. Return to pan and cook, stirring continuously until mixture thickly coats the back of a wooden spoon (7-8 minutes). Strain into a bowl placed over ice and cool completely, then refrigerate until required. Just before serving, whisk until soft peaks form (7-8 minutes).
  • 04
  • To serve, divide quince and a little poaching liquid among serving glasses, spoon over a little Pedro Ximénez gelée and serve immediately with whipped Catalan cream.

This came about after a trip to Spain, after a long bus trip from London to Pamplona for the 'running of the bulls'. It's inspired by Spanish flavourings and English trifle. The crème Catalan is a traditional Spanish equivalent of crème brûlée. We've just whipped it into a light cream. The quince are also great served with fresh-baked madeleines to soak up the juices. You'll need to begin this recipe a day ahead. - Alistair Wise

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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