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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."

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.

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.

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.

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.

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.

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.

Strawberry and mascarpone rolled sponge


"A rolled sponge is not as tricky as it looks: the secret is to roll the sponge as soon as it comes out of the oven. When it cools, it will retain the shape - just be careful, for it'll also be more brittle. There's no baking powder in the sponge mixture, so every opportunity needs to be taken to incorporate air," writes Dunn. "Whisk the eggs and sugar until they are really pale in colour and go gently when folding in the flour."

You'll need

500 gm mascarpone 75 gm caster sugar 1 egg, separated 200 gm strawberries, hulled and halved   Sponge cake 3 eggs 80 gm caster sugar 1 tsp vanilla extract 80 gm plain flour ¼ tsp finely grated lemon rind 1 tbsp melted butter

Method

  • 01
  • For sponge cake, preheat oven to 180C and line a 32cm x 22cm baking tin with baking paper. Using an electric mixer, whisk eggs and sugar until thick and pale and doubled in volume. Add vanilla and whisk until just combined. Sift a third of the flour over and fold in gently using a large metal spoon. Sift remaining flour over, then add lemon rind and melted butter and gently fold everything together. Transfer sponge mixture to prepared tin, spreading it out evenly, and bake until golden (8-10 minutes). Carefully turn out onto a clean tea towel and remove baking paper. Roll up sponge in tea towel, starting from one of the long sides, then leave to cool.
  • 02
  • Whisk mascarpone, 50 gm sugar and the egg yolk in a bowl until very thick. In a separate bowl and with a clean whisk, whisk eggwhite until soft peaks form, then gradually add remaining sugar and whisk to firm peaks. Fold eggwhite mixture through the mascarpone.
  • 03
  • Unroll sponge and remove tea towel. Spread mascarpone mixture over the inside and place strawberries on top. Carefully roll up sponge, then refrigerate until firm.
  • 04
  • To serve, use a serrated knife to cut into 2cm slices.
Note This recipe is from The Agrarian Kitchen ($59.99, hbk) by Rodney Dunn, published by Lantern, and reproduced with minor GT style changes.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Sherbetty moscato.

Featured in

Nov 2013

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