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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."

Fig recipes

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Australia's best rieslings

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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.

Top Australian chefs to follow on Instagram in 2017

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Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

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."

Tiramisù


You'll need

  Tiramisù 500 gm mascarpone 4 eggwhites 250 ml (1 cup) strong espresso, cooled 185 ml Marsala To serve: Dutch process cocoa powder To serve: dark chocolate, shaved   Savoiardi biscuits 4 eggs, separated 150 gm (2/3 cup) caster sugar 1 tsp vanilla extract 110 gm (½ cup) plain flour For dusting: white sugar   Zabaglione 4 egg yolks 100 gm caster sugar 80 ml (1/3 cup) Marsala

Method

  • 01
  • For savoiardi biscuits, preheat oven to 180C. Using an electric mixer, whisk egg yolks, 55gm sugar and vanilla extract until pale and creamy. In a separate bowl, whisk eggwhites and a pinch of salt until soft peaks form, then gradually add remaining sugar and beat until stiff and shiny. Add to yolk mixture and gently fold through, sift over flour and fold through until just combined. Using a piping bag fitted with a 2cm-plain nozzle, pipe 7cm-long fingers spaced 2cm apart onto lightly greased and lined oven trays, scatter with white sugar and bake for 15 minutes or until golden. Transfer paper with biscuits to a wire rack to cool. Makes about 40. Store in an airtight container for up to 1 week.
  • 02
  • For zabaglione, whisk egg yolks and sugar in a heatproof bowl over a saucepan of gently simmering water until pale, add Marsala and whisk for about 10 minutes or until tripled in volume and mixture holds a trail. Cool.
  • 03
  • Place mascarpone in bowl and beat until smooth, add zabaglione and fold to combine. In a separate bowl, whisk eggwhites until soft peaks form, then gently fold through zabaglione mixture.
  • 04
  • Combine espresso and Marsala in a bowl. Dip biscuits in espresso liquid, place two in each base of 6 serving glasses, top each with a ¼ cup of zabaglione mixture and repeat twice more with biscuits and zabaglione mixture. Refrigerate for 3 hours or overnight. Serve dusted with cocoa and chocolate shavings.
Note You can use bought savoiardi biscuits but we like the idea of making them from scratch.

'Pick me up': the literal translation of tira mi sù, could refer to the coffee, or the booze. But when you take on board its metaphorical connotation -'make me happy' - the version of its history that sees it as the favoured pick-me-up of Venetian courtiers, eaten between bouts of, ahem, courting, looks all the more valid.

That said, this most loved of Italian desserts is posited by many to have a far shorter history than you may have guessed. Some say it has only existed since the late 60s, born in Treviso at a restaurant called Le Beccherie. Others claim that it evolved, as Lorenza De'Medici suggests inItaly: The Beautiful Cookbook, from a dessert made in Siena, zuppa del duca. The evolution from trifle, like those 'zuppa Inglese' made in Italy with sponge, liqueur, chocolate, custard and cream, to the espresso-injected, mascarpone-lightened version we love today, at any rate, seems a reasonable bet.

For the best results, use the finest mascarpone you can lay your hands on, and good coffee, and try to serve it fresh, so that the savoiardi biscuits still have some texture.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Additional Notes

WHERE TO TRY IT

Bizzarri Restaurant Two

The tiramisù here involves house-made savoiardi, proper Marsala and Italian mascarpone. Como Centre, 299 Toorak Rd, South Yarra, Vic, (03) 9826 2277.

Alio

The 'Locatelli family tiramisù' appears on the menu at this local hero. 5 Baptist St, Surry Hills, NSW, (02) 8394 9368.

Mariosarti

This Brisbane stayer offers a tiramisù that’s pure tradition. 41 Sherwood Rd, Toowong, Qld, (07) 3870 4933.

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