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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.

Hot cross cannoli


"Here we have the flavour profile of a hot cross bun in a cannolo," says Pepperell. "I like to think this is what Tony Soprano would eat at Easter time." Start this recipe a day ahead to rest the dough.

You'll need

330 gm plain flour 1 tbsp Dutch-process cocoa powder 45 gm softened butter 45 gm pure icing sugar, plus extra for dusting 120 ml sweet Marsala (see note) 1 tsp white vinegar For deep-frying: grapeseed or vegetable oil 1 egg, lightly beaten   Ricotta filling 75 gm firm ricotta 25 gm caster sugar 50 gm mascarpone, beaten until smooth 2 tbsp currants 1 tbsp sultanas Finely grated rind of 1 lemon and 1 orange Pinch each of cinnamon and mixed spice

Method

  • 01
  • Rub together flour, cocoa powder and butter in a bowl with your fingertips until mixture resembles breadcrumbs. Add icing sugar, Marsala, vinegar and a pinch of salt, and mix to form a smooth dough. Wrap in plastic wrap and refrigerate overnight.
  • 02
  • For ricotta filling, whisk ricotta and caster sugar in an electric mixer until smooth, then fold in mascarpone, dried fruit, rinds and spices. Transfer to a piping bag fitted with a 1cm-diameter plain nozzle and refrigerate until required.
  • 03
  • Heat oil in a deep saucepan to 160C. Roll out dough on a lightly floured surface to 1mm thick (this can also be done with a pasta machine), cut out 11cm rounds with a cutter, brush joining points with egg, wrap around a cannoli tube (see note) and press to seal (it’s important that no egg touches the cannoli mould or it will stick). Remove from moulds and deep-fry cannoli tubes until golden and bubbled (30 seconds). Drain on paper towels and cool completely before piping in ricotta mixture. Dust with extra icing sugar and serve.

Note Cannoli tubes are available from kitchenware shops; otherwise use dried cannelloni pasta tubes. This recipe calls for quality Sicilian Marsala, rather than the more familiar Boronia all'uovo Marsala frequently used for cooking; it's available from select bottle shops and Dan Murphy's.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

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Apr 2015

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