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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."

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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.

Chorizo hotdogs with chimichurri and smoky red relish

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Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

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."

Poached pears with Gorgonzola dolcelatte gelato


You'll need

1 kg caster sugar 500 ml dry white wine 2 cinnamon quills 2 star anise 6 small ripe pears, such as William 200 gm dark chocolate (70% cocoa solids), coarsely chopped   Gorgonzola dolcelatte gelato 100 gm Gorgonzola dolcelatte, crumbled 450 ml milk 125 gm caster sugar 2 tbsp liquid glucose 500 gm mascarpone

Method

  • 01
  • Combine sugar, wine, cinnamon, star anise and 1.5 litres water in a saucepan over low heat, stir to dissolve sugar, add pears, cover with a circle of baking paper and cook until pears are tender (45 minutes-1 hour). Discard paper, remove pears with a slotted spoon, refrigerate until chilled (discard syrup).
  • 02
  • Meanwhile, for Gorgonzola dolcelatte gelato, place Gorgonzola in a heatproof bowl and set aside. Combine milk, sugar and glucose in a saucepan over medium heat and cook, stirring occasionally, until sugar dissolves (2-3 minutes). Pour over Gorgonzola, whisk to combine, cool slightly, then fold through mascarpone and refrigerate until cool. Freeze in an ice-cream machine according to manufacturer’s instructions, then freeze until required. Makes about 1 litre.
  • 03
  • Melt chocolate in a heatproof bowl over a saucepan of simmering water. Pat pears dry with absorbent paper, half-dip in chocolate, place on a baking tray lined with baking paper, set aside to set (10-15 minutes). Serve pears with Gorgonzola dolcelatte gelato.
This recipe is from the May 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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