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.

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.

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."

World's Best Chefs Talks

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

Jaques Reymond's délice soufflés of fromage blanc


"I created this recipe when my wife, Kathy, and I were running the family restaurant, L'Hôtel du Nord, in the village where I was born, Cuiseaux, in the beautiful region of Jura and Burgundy," says Jacques Reymond.

"Across the street from the restaurant was the cheese factory, La Fromagerie, where they made fresh fromage blanc every day and also the big wheels of Gruyère. I wanted to create a recipe incorporating these two cheeses, which I used to eat every day as a child and gave me so much pleasure. We put this dish on the menu in 1988 when we opened the first Jacques Reymond restaurant in Richmond. At the time, fromage blanc didn't exist in Australia. I asked my friend Richard Thomas to make it for us and it was superb. Many years later Matthieu Megard from L'Artisan Cheese took over from Richard and was making his own fromage blanc."

For convenience, we've used cottage cheese and fresh ricotta mixed together in equal quantities.

You'll need

Butter, for greasing 250 gm soft cottage cheese, at room temperature for 1 hour 250 gm fresh ricotta, at room temperature for 1 hour 200 gm Gruyère or Comté, coarsely grated, at room temperature for 1 hour 7 egg yolks, at room temperature 3 tsp cornflour 6 eggwhites, at room temperature Pinch of cream of tartar Watercress sauce 3 cups (firmly packed) watercress leaves, plus extra sprigs to garnish 200 ml vegetable stock 200 ml pouring cream Pinch of paprika

Method

  • 01
  • Preheat oven to 180C and generously butter eight 150ml ceramic ramekins or metal dariole moulds and place in a roasting pan lined with a tea towel.
  • 02
  • Combine soft cheeses in a bowl and season to taste. Very gently fold in Gruyère, yolks and cornflour to just combine. Season and set aside.
  • 03
  • Whisk eggwhites and cream of tartar to medium-soft peaks in an electric mixer, then very gently fold eggwhite into cheese mixture with a spatula until just combined. Divide among ramekins, filling to 1cm from the top. Fill roasting pan with hot water to come halfway up sides of ramekins and bake until puffed and golden brown (30 minutes).
  • 04
  • Meanwhile, for watercress sauce, blanch watercress in boiling water for 10 seconds (do not refresh), then process in a blender to finely chop. Bring vegetable stock to the boil in a saucepan, add cream and simmer until reduced by a quarter (3-4 minutes). Season to taste with paprika, salt and pepper, then, while processing with a hand-held blender, gradually add watercress until well combined, light and frothy.
  • 05
  • Remove soufflés from water bath and carefully invert moulds onto warm plates. Spoon watercress sauce around and serve immediately topped with watercress sprigs to garnish.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Nov 2016

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