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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

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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.

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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.

Apple novel with salted liquorice ice-cream


"A beautiful combination of flavours, this apple novel is quick to make from few ingredients," says Rodney Dunn. "The salted liquorice ice-cream is a revelation, even for liquorice haters. Any good salted liquorice will work. We suspect Alistair chose the Zoute Giga Snippers for the name." We used baby apples from one of the trees at The Agrarian Kitchen, but regular apples will do the trick.

You'll need

5 apples, such as gala or pink lady 80 gm orange marmalade 100 gm (1/3 cup) self-raising flour 50 gm butter, coarsely chopped 175 gm caster sugar 250 ml dry apple cider   Salted liquorice ice-cream 300 ml milk 200 ml pouring cream 10 gm (2 tsp) caraway seeds, toasted and coarsely crushed 6 egg yolks 100 gm caster sugar 20 gm blackstrap molasses 50 gm salted liquorice, such as Zoute Giga Snippers (see note)

Method

  • 01
  • For salted liquorice ice-cream, bring milk, cream and caraway seeds to the boil in a saucepan over medium heat. Whisk yolks, sugar and molasses in a bowl to combine, then add about a third of the warm milk mixture and whisk to combine. Pour back into saucepan, whisk to combine, then stir continuously over low-medium heat until mixture thickly coats the back of a wooden spoon (8-10 minutes). Add liquorice, stir to combine, then transfer to a blender and process until smooth, or process with a hand-held blender. Cool, then churn in an ice-cream machine and freeze until required. Makes about 750ml.
  • 02
  • Preheat oven to 200C. Peel, core and quarter apples. Spread marmalade in base of a 1.5-litre ovenproof dish and arrange apples evenly on top. Rub butter into flour in a bowl with your fingertips until mixture resembles fine breadcrumbs. Add sugar, stir to combine, then add cider and whisk until smooth. Pour batter over apples and bake until golden brown and bubbling (35-40 minutes). Serve hot with salted liquorice ice-cream.

Note Zoute Giga Snippers are triple-salted Dutch liquorice diamonds found in specialty lolly shops or European grocery stores. 


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Oloroso Sherry.

Featured in

Jul 2013

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