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.

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.

World's Best Chefs Talks

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

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."

Shannon Bennett's steamed lemon delicious pudding with Nespresso coffee mousse


You'll need

90 gm butter, melted 250 gm caster sugar 5 eggs, separated Finely grated rind of 1 lemon 100 ml lemon juice (from about 2 lemons) 60 gm self-raising flour 300 ml milk 250 ml crème anglaise   Crème anglaise 8 egg yolks 80 g caster sugar 1 tsp vanilla bean paste 300 ml cream 300 ml full cream milk 2 shots Nespresso coffee

Method

  • 01
  • Butter ramekins with 20gm of the butter and dust with 50gm of the sugar.
  • 02
  • For the pudding, place remaining butter and sugar, the egg yolks and lemon zest in a large bowl and gently whisk to combine. Add the lemon juice and stir in the flour, then add the milk and, using a hand-held blender, mix until combined (batter will be runny).
  • 03
  • In a separate bowl, whisk the eggwhites until soft peaks form, then fold eggwhite into the lemon mixture in 3 batches. Fill the ramekins with batter to 5mm from the rim. Place the ramekins on a perforated tray. Place in the Steam Combination oven on shelf position 2. Select Combination Mode, Fan plus 160°C + 60% moisture + 25 minutes. Refrigerate for 15 minutes or more before turning out upside down.
  • 04
  • For crème anglaise, whisk the egg yolks, sugar and vanilla paste together in a deep solid steam tray. Add cream, milk and Nespresso coffee and whisk until combined. Cover tightly with plastic wrap or the lid of the container. Steam at 80C for 45-50 minutes. Remove from the steam oven, uncover and whisk well. Cool on ice if wishing to serve cold.

This recipe is presented by Nespresso.


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Additional Notes

If you’re using a conventional oven, place ramekins in a medium-depth tray (4cm-8cm), fill to halfway with warm water, cover with plastic wrap and perforate a few holes in the wrap and cook at 120C until set (around 35 minutes). Remove from try and allow to cool.

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