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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.

Gougères with Jerusalem artichoke purée


"Gougères are classic French savoury pastries so delicate and light they'll fly straight off the baking tray in a fan-forced oven," says Curtis Stone. "Turn the fan off for this recipe. And pipe a bit of the gougère pastry around the corners of the baking tray to hold the baking paper in place. If you're stuck for time, the gougères are delicious on their own without a filling."

You'll need

40 gm unsalted butter, diced 65 gm plain flour, sifted 2 large eggs, at room temperature 55 gm aged Gruyère, finely grated   Jerusalem artichoke purée 20 gm unsalted butter 270 gm Jerusalem artichokes, peeled, thinly sliced on a mandolin 1 small golden shallot, thinly sliced 1 thyme sprig 120 ml thickened cream 2 tsp lemon juice, or to taste

Method

  • 01
  • Preheat oven to 200C. Place racks in the top third and centre of oven and line a large baking tray with baking paper (see tip above). Bring butter, 80ml water and 1 tsp each sea salt and freshly ground black pepper to the boil in a saucepan over medium-high heat, add flour, reduce heat to low and stir until mixture forms a ball. Stir continuously until the flour taste cooks out (1-2 minutes), place in an electric mixer fitted with a paddle and beat until cooled to room temperature (2-3 minutes). Beat in eggs, one at a time, beating well and scraping down sides of bowl between additions. Beat in cheese to just combine, then transfer to a piping bag fitted with a 1cm plain nozzle and pipe 2.5cm rounds onto prepared tray, leaving about 3cm between each (at this stage, the gougères can be frozen for up to a week; bring to room temperature before baking). Bake, rearranging gougères and turning tray occasionally, until evenly puffed and golden-brown (15-20 minutes). Reduce oven to 50C and keep gougères warm.
  • 02
  • Meanwhile, for Jerusalem artichoke purée, heat butter in a large frying pan over medium-high heat until foaming, add artichokes, shallot and thyme, and sauté until artichokes are golden and almost tender (6-8 minutes). Add cream, reduce heat to low-medium and simmer until cream has reduced, and artichokes are tender (3-4 minutes). Blend in a blender with lemon juice until smooth and season to taste. Place in a piping bag fitted with a 3mm nozzle and cool to room temperature.
  • 03
  • Pierce a hole in the base of each gougère with a small sharp knife, pipe in a little purée and serve warm.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

H Goutorbe Cuvée Prestige NV, Champagne, France.

Featured in

Sep 2015

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