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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."

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

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

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."

Beetroot brownies with ginger crème fraîche


"These are both sweet and earthy at the same time - a great chocolate hit with the earthiness of the beetroot," says Fassnidge. "Plus, you can eat it and not feel guilty, as there's a vegetable in there." This recipe makes about 26 brownies.

You'll need

150 gm hazelnuts 450 gm caster sugar 4 eggs, at room temperature 170 gm plain flour 115 gm Dutch-process cocoa powder, sieved 250 gm butter, melted Seeds scraped from 1 vanilla bean 200 gm grated beetroot, plus extra to serve 400 gm dark chocolate (66% cocoa solids), finely chopped   Ginger crème fraîche 150 gm crème fraîche 10 gm glacé ginger, thinly sliced Seeds scraped from ¼ vanilla bean

Method

  • 01
  • Preheat oven to 160C. Roast hazelnuts on a baking tray until golden (5-6 minutes), then rub in a tea towel to remove skins, coarsely chop and set aside.
  • 02
  • Combine sugar and eggs in an electric mixer and beat until mixture holds a ribbon (4-5 minutes).
  • 03
  • Sieve flour and cocoa together into a bowl, then add melted butter and vanilla seeds, and whisk. Fold in egg mixture, then fold in hazelnuts, grated beetroot, chocolate and 1 tsp salt.
  • 04
  • Spread into a 20cm x 30cm (3cm deep) greased lamington pan lined with baking paper (extend paper at least 5cm over the side to make removing the brownie easier). Bake until a knife comes out dry when brownie is pierced (40-45 minutes). Cool and cut into 5cm squares, then store in an airtight container until required.
  • 05
  • For ginger crème fraîche, whisk crème fraîche with the ginger and vanilla seeds, add glacé ginger, combine, then transfer to a serving bowl.
  • 06
  • To serve, heat brownies in a 180C oven (6 minutes) and serve warm topped with grated beetroot, and ginger crème fraîche to the side.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Pedro Ximénez Sherry.

Featured in

Nov 2013

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