The February issue

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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."

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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

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.

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.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

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."

Choux pastries with pistachio cream


"Choux pastry is the standard test of a good pastry chef, and much of its success relies on the quality of the oven," says Bennett. "The Miele 'moisture plus' function certainly helps here. Nice is heaven on earth for pistachio lovers - you can buy them fresh, roasted in the shell and in paste form from any reasonable fruit shop. Combine crisp choux buns with pistachio cream, lemon zest and fresh strawberries for the ultimate pastry pleasure."

You'll need

To serve: finely grated lemon zest and fresh strawberries   Choux pastries 1 cup (250ml) water 125 gm butter, cut into small pieces 1 cup (250gm) plain flour, sifted 6 eggs, lightly beaten 100 gm hazelnuts, roasted, skins removed and crushed   Pistachio cream 200 gm shelled pistachios 100 gm unsalted roasted almonds 200 ml cream ¼ cup (55gm) caster sugar

Method

  • 01
  • Preheat the oven on the conventional setting to 170C. Line 2 baking trays with baking paper.
  • 02
  • To make the choux pastry, combine the water, butter and a pinch of sea salt in a large heavy-based saucepan over low heat (or induction setting 2) until the butter has melted. Increase heat to medium-high (or induction setting 7) until the mixture boils, stirring occasionally. When the mixture comes to the boil, take the pan off the heat, add the flour and mix with a wooden spoon until combined.
  • 03
  • Return the pan to medium heat (or induction 5) for about 2 minutes, stirring constantly, until the mixture comes together and starts to leave the side of the pan. Transfer the dough to an electric mixer fitted with the paddle attachment and mix for a few minutes until the dough is no longer steaming hot, but is still warm.
  • 04
  • Gradually add the egg, making sure each addition is fully incorporated before adding the next. Scrape down the side of the bowl to ensure the dough is silky, smooth and uniform. Transfer dough to a piping bag fitted with a large plain nozzle and pipe your desired shapes onto the prepared baking trays. Immediately sprinkle with the crushed hazelnuts and bake until golden (20-30 minutes). Remove from the oven and cool completely on the trays.
  • 05
  • Meanwhile, to make the pistachio cream, scatter the pistachios and almonds into a dry frying pan and roast over medium heat for 2 minutes. Keep a close eye on them – they burn easily. Transfer the warm nuts to a food processor and blitz to form a smooth paste (scrape down the side of the bowl as needed). Set aside to cool in a mixing bowl.
  • 06
  • Once the nut paste is cool, lightly whip the cream and sugar together to ribbon stage. Gently fold a third of the cream into the nut paste, then gently fold in the rest. Cover and store in the fridge until you are ready to serve.
  • 07
  • Finely grate lemon zest over the pastries and serve with strawberries and pistachio cream.

Note This recipe is from Cooking All Over the World ($45, hbk), published by Lantern for Miele and is available exclusively from the Miele online shop from November 2014. It has been reproduced with minor GT style changes.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2014

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