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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

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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

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Top Australian chefs to follow on Instagram in 2017

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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.

Walnut and almond cake


This cake is best eaten on the day it's made. If you make it a day ahead, ice it just before serving.

You'll need

380 gm softened unsalted butter, plus extra for greasing 380 gm caster sugar 380 gm blanched whole almonds, finely ground 3 vanilla beans, very finely chopped 5 large eggs 200 gm walnuts, finely chopped 100 gm (2/3 cup) plain flour, plus extra for dusting ½ tsp baking powder 125 ml amaretto   Chocolate icing 200 gm chocolate (at least 70% cocoa solids; The River Cafe uses Callebaut), coarsely chopped 50 gm unsalted butter, coarsely chopped

Method

  • 01
  • Preheat oven to 160C, and butter and flour a 25cm-diameter cake tin. Beat butter and caster sugar in an electric mixer until pale and light (6-8 minutes). Stir in ground almonds and vanilla, then beat in eggs, one at a time, until combined. Fold in walnuts, flour and baking powder, then fold in amaretto. Spoon into cake tin and bake until a skewer withdraws clean (1¼-1½ hours). Set aside to cool briefly, then turn out onto a cake rack to cool completely.
  • 02
  • Meanwhile, for chocolate icing, melt chocolate and butter in a bowl placed over a saucepan of simmering water, and stir occasionally until combined (3-4 minutes). Spread over cake with a hot, wet palette knife, cut into slices and serve.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Mar 2015

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