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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.

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.

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.

Salted caramel semifreddo


"This is super-simple but incredibly tasty," says Lindsay. "I could eat the black sesame mixture by the handful." Start this recipe a day ahead to give the semifreddo time to freeze.

You'll need

300 gm caster sugar 100 gm butter, diced 300 ml pouring cream 12 egg yolks 700 ml thickened cream, whisked to soft peaks   Black sesame sugar 50 gm (2 tbsp) roasted black sesame seeds 2 tbsp caster sugar

Method

  • 01
  • Stir 200gm sugar and 100ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until dark caramel (5-6 minutes). Add butter (be careful, hot caramel will spit) and swirl to combine. Add pouring cream, stir, then sea salt to taste (you’ll need more than you think), and refrigerate to cool completely.
  • 02
  • Whisk yolks and remaining sugar in a bowl over a saucepan of simmering water until thick and pale (6-7 minutes). Transfer to an electric mixer and whisk until cooled to room temperature. Fold in salted caramel, then thickened cream, transfer to a container and freeze overnight.
  • 03
  • For black sesame sugar, process ingredients and 1 tbsp sea salt in a food processor to a sand-like texture. Store in an airtight container in the pantry for up to 2 weeks.
  • 04
  • Serve scoops of semifreddo in chilled bowls, scattered with black sesame sugar.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

2010 Kameman Shuzo “Genmaishu”, Kumamoto, Japan.

Featured in

Apr 2014

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