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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.

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.

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.

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."

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.

World's Best Chefs Talks

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

Baci


"I found this recipe with no title, scratched down on a random page in the back of my recipe book," says Ingram. "So few ingredients could only be those little kisses of goodness, which instantly evoke memories of my time spent in an exceptional Italian kitchen."

You'll need

75 gm roasted peeled hazelnuts 75 gm hazelnut meal 50 gm Dutch-process cocoa 125 gm caster sugar 100 gm eggwhite (from about 3 eggs) 30 gm plain flour 100 gm dark chocolate (60%-66% cocoa solids)

Method

  • 01
  • Line a baking tray with baking paper. Process hazelnuts in a food processor to a fine powder and transfer to a bowl. Add hazelnut meal, cocoa, sugar and flour, and mix with your hands. Pour eggwhite into dry ingredients and use your hands to form a loose batter. Transfer to a piping bag fitted with a 1.5cm fluted nozzle and pipe 22 teardrop shapes of 3cm diameter and 4cm high onto the prepared tray, leaving about 4cm between each. Stand until set (1 hour).
  • 02
  • Preheat oven to 150C. Bake baci until the outsides feel crisp but the centres are still soft (15-20 minutes). Cool on tray for 10 minutes, then transfer to a wire rack to cool completely.
  • 03
  • Melt chocolate in a heatproof bowl over a saucepan of simmering water (4 minutes), dip baci bases into chocolate and stick pairs together, then refrigerate to set (10 minutes). Store in an airtight container in a cool place for up to a week.

At A Glance

  • Serves 11 people
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At A Glance

  • Serves 11 people

Featured in

Apr 2015

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