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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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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.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

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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.

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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.

Mascarpone

Brioche-crusted prawns with coriander and green chilli aïoli


You'll need

200 gm brioche, thinly sliced (about ½ a loaf; see note) For deep-frying: vegetable oil 12 medium uncooked prawns, cleaned, tails intact For dusting: seasoned plain flour 2 eggs, lightly beaten To serve: lime cheeks   Coriander and green chilli aïoli 3 garlic cloves 1 egg yolk 15 ml Champagne vinegar 75 ml each canola oil and olive oil ½ tsp each coriander seeds and caraway seeds 2 tbsp each (firmly packed) mint and coriander, finely chopped long green chillies, seeds removed, finely chopped

Method

  • 01
  • Preheat oven to 180C. Place brioche slices on an oven tray and bake until lightly toasted (4-5 minutes), set aside to cool, then process in a food processor until fine crumbs form. Set aside.
  • 02
  • Meanwhile, for coriander and green chilli aïoli, cook garlic in a small saucepan of boiling water until tender (4-5 minutes), strain and mash with a fork until smooth. Transfer to a bowl, add yolk and vinegar and whisk to combine. Add oils in a thin steady stream, whisking continuously until thick and emulsified and thinning with a little hot water if necessary. Meanwhile, dry-roast coriander and caraway seeds until fragrant (1-2 minutes), then finely grind in a mortar and pestle. Stir through aïoli with mint, coriander and chilli, season to taste and refrigerate until required. Makes about 1 cup.
  • 03
  • Preheat oil in a deep-fryer or deep saucepan to 180C. Halve prawns lengthways, keeping intact at tail end. Dust in seasoned flour, dip in egg, then brioche crumbs, shaking off excess in between. Deep-fry, in batches, turning occasionally until golden and cooked through (2-3 minutes). Drain on absorbent paper, season to taste and serve hot with coriander and green chilli aïoli and lime cheeks.
Note Brioche is available from David Jones food halls and select supermarkets, bakeries and delicatessens.

This recipe is from the January 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2008 Bründlmayer Terrassen Grüner Veltliner, Kamptal, Austria

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