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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.

Shannon Bennett: Pear tarte Tatin


You'll need

180 gm caster sugar 180 gm butter, cut into 8 pieces 2 vanilla beans, halved lengthways 4 ripe firm pears such as Packham, Williams or small beurre Bosc, halved, cored and each studded with a clove 2 sheets butter puff pastry (375gm each) To serve: pouring cream and pure icing sugar   Eight-spice powder 2½ tsp juniper berries 5 star anise 2 tsp cloves 1 tsp white peppercorns ½ tsp cardamom seeds 1 large cinnamon quill 1 small pinch saffron 2 tsp Murray River salt flakes

Method

  • 01
  • For eight-spice powder, dry-roast ingredients (except salt) until fragrant (2-3 minutes). Transfer to a mortar and pestle and grind with salt until finely ground, set aside.
  • 02
  • Divide sugar between two 18cm-diameter cast-iron frying pans, divide butter cubes between pans, sprinkle each pan with 1 tsp eight-spice powder (reserve remainder for another use), then place halved vanilla bean in the centre in a cross. Place pear halves in pans cut-side up, cover with puff pastry, trim into a circle and firmly tuck in edges, then refrigerate to rest (15 minutes).
  • 03
  • Meanwhile, preheat oven to 190C. Score pastry in the centre and between each pear half, then cook over low-medium heat until sugar begins to caramelise (12-18 minutes). Carefully baste pastry with caramel, then transfer to oven and bake until pastry is golden and puffed, basting pastry halfway through cooking (15-20 minutes). Remove from oven, loosen edges with a knife, then carefully turn out onto a chopping board, cut into pieces, dust with icing sugar and serve hot with cream.
This recipe is from the April 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A Canadian ice wine or a passito-style dessert wine

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