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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.

Shane Delia: Chocolate mousse tart with pomegranates and pine nuts


You'll need

Seeds from 2 pomegranates 80 gm pine nuts, toasted 100 ml sugar syrup (see note) 100 ml pomegranate molasses 50 ml extra-virgin olive oil 15 mint leaves, thinly sliced   Sweet pastry 150 gm softened butter 75 gm caster sugar ½ vanilla bean, seeds scraped 225 gm plain flour ½ lightly beaten egg 2 tsp pouring cream   Chocolate mousse filling 6 eggwhites (180gm) 50 gm caster sugar 180 gm dark chocolate (50% cocoa solids) 85 gm butter 4 egg yolks (70gm)   Ganache 250 gm dark chocolate (50% cocoa solids), finely chopped 250 ml (1 cup) pouring cream 2 tbsp pomegranate molasses

Method

  • 01
  • For sweet pastry, preheat oven to 180C. Beat butter, sugar and vanilla seeds in an electric mixer to combine (do not overwork). Scrape down sides of bowl, add remaining ingredients and mix until pastry comes together (do not overwork). Knead lightly on a lightly floured surface, wrap in plastic wrap and refrigerate until rested and firm (30 minutes). Roll out pastry on a lightly floured surface to 1.5cm-thick and cut out a 20cm-diameter round. Line the base of a 20cm-springform tin, lined with baking paper, prick pastry with a fork and bake until golden (18-20 minutes). Set aside.
  • 02
  • Meanwhile, for chocolate mousse filling, whisk eggwhites in an electric mixer until frothy. Gradually add sugar and whisk until combined and soft peaks form. Melt chocolate and butter in a heatproof bowl placed over a saucepan of boiling water (5 minutes), stirring occasionally. Gently fold yolks through meringue, then fold through chocolate mixture until combined. Pour over pastry and bake until an inserted skewer withdraws clean (25-35 minutes). Cool in tin on a wire rack to room temperature (1-2 hours).
  • 03
  • For ganache, place chocolate in a bowl. Combine cream and molasses in a saucepan and bring to the simmer over high heat. Add to chocolate and stir until smooth and glossy, cool slightly, then pour over chocolate mousse filling, spreading evenly, and refrigerate until set (3-4 hours; see note).
  • 04
  • Just before serving, combine pomegranate seeds and remaining ingredients in a bowl. Cut tart with a hot knife and serve, dressed with pomegranate mixture.
Note Alternatively, you can serve the tart with the ganache while it’s still warm and runny. Sugar syrup is made from equal quantities of water and sugar, boiled until the sugar has dissolved.

This recipe is from the April 2010 issue of Australian Gourmet Traveller.

“For some reason, I think this tart tastes like a Cherry Ripe. None of my chefs agree and they think I’m mad, but the way the bitterness of the pomegranate seeds mixes with the sweetness of the molasses and dark chocolate creates the most beautiful Cherry Ripe flavour. Just try it – close your eyes, take a big mouthful and see for yourself.”

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

The richest Rutherglen muscat you can afford.

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