The February issue

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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."

Most popular recipes summer 2017

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

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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.

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.

Top Australian chefs to follow on Instagram in 2017

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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."

Dietmar Sawyere: Riviera salad


You'll need

½ telegraph cucumber, peeled, seeds removed, cut into 1cm dice 3 vine-ripened tomatoes (400gm) 9 quail eggs, at room temperature 8 thin slices baguette 1 garlic clove, halved 2 tbsp extra-virgin olive oil 500 gm sashimi-grade yellowfin tuna 1 tbsp olive oil 12 Kalamata olives, pitted and halved 1 celery heart, shaved, placed in iced water for 10 minutes, drained, leaves reserved to serve 3 cooked artichoke hearts (see note), drained, quartered 1 roast red capsicum, cut into 2cm-thick strips (see note) 6 white anchovy fillets, rinsed 4 radishes, thinly sliced To serve: basil leaves, chervil sprigs and finely chopped chives 1 tbsp tapenade (see note)   Lemon vinaigrette 80 ml (1/3 cup) extra-virgin olive oil 2 tbsp lemon juice

Method

  • 01
  • Place cucumber in a colander and lightly season with sea salt, set aside until liquid is drawn from cucumber (10 minutes). Drain, pat dry with absorbent paper, set aside.
  • 02
  • Meanwhile, blanch tomatoes until skins split (10-20 seconds). Drain, refresh, then drain, peel, remove seeds, cut into eighths and set aside.
  • 03
  • Soft-boil quail eggs in a saucepan of boiling water (2-2½ minutes). Refresh, peel, halve and set aside.
  • 04
  • Rub baguette slices with cut side of garlic clove. Heat extra-virgin olive oil in a frying pan over medium-high heat, add baguette and turn occasionally until crisp and golden (3-4 minutes). Keep warm.
  • 05
  • Preheat a char-grill pan over high heat. Brush tuna with olive oil and grill, turning once, until golden and cooked rare (15-20 seconds each side). Thinly slice and set aside.
  • 06
  • For lemon vinaigrette, combine ingredients in a bowl, season to taste and set aside.
  • 07
  • Combine olives, celery, artichoke, capsicum, cucumber and tomato in a bowl with half the dressing and season lightly to taste. Arrange on a platter and place tuna on top with quail eggs, anchovies and radish. Pour over remaining dressing, scatter with basil, chervil, chives and celery leaves. Spread baguette with tapenade and serve with salad.
Note Cooked artichoke hearts, roast capsicum and tapenade are available from select delicatessens.

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

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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