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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.

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."

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.

Panpepato


You'll need

2 sheets of confectioner’s rice paper (see note) 50 gm (1/3 cup) plain flour 40 gm Dutch-process cocoa 1 tbsp ground mixed spice 1 tsp ground coriander ½ tsp freshly ground black pepper 2 tsp coarsely crushed pink peppercorns 200 gm candied oranges, coarsely chopped 80 gm (¾ cup) almonds, roasted 80 gm each walnuts and hazelnuts, roasted and peeled (see note) 150 gm caster sugar 150 gm honey To dust: pure icing sugar

Method

  • 01
  • Preheat oven to 150C. Lightly grease five 10cm-diameter springform pans, line bases with baking paper and then rice paper, trimming to fit. Sift flour and cocoa into a bowl, add spices, orange and nuts and toss to coat well in flour mixture.
  • 02
  • Heat caster sugar, honey and 2 tbsp water in saucepan over medium heat, stirring until sugar dissolves. Do not stir again as mixture may crystallise. Bring to the boil and cook until mixture reaches 120C on a sugar thermometer (soft ball stage). Working quickly with a lightly oiled spoon, pour caramel over nut mixture, mixing well. Spoon into prepared pans and smooth tops with an oiled spatula. Bake for 10-15 minutes (time it carefully because this cake will not firm up or colour as it cooks). Cool completely in pans, turn out, then dust liberally with icing sugar. Panpepato will keep, wrapped in baking paper and then plastic wrap in an airtight container in a cool place, for up to 1 month. To present as a gift, wrap panpepato in baking paper before wrapping as desired. Serve cut into wedges.
Note This recipe makes 5 cakes. Confectioner’s rice paper is available from The Essential Ingredient and other speciality food stores. To remove nut skins, roast nuts at 180C (8-10 minutes) until golden. Cool, then rub off skins between two ends of a folded tea towel.

It seems we have a predilection for dried fruit and spices at this time of year. We’ve inherited a love of all things fruity from the English, whether it be Christmas cakes, fruit mince tarts or plum puddings. The Italians like to get in on the act too, turning out golden fruit-studded panettone and Siena’s rich, dark panforte, a toothsome jumble of dried and glacé fruit, nuts and spices bound with honey and a touch of flour. Similarly, panpepato is a specialty of both the region and the season, differing by the addition of chocolate and a generous quantity of ground black pepper. Both confections date back to the Middle Ages and today the artisanal producers jealously guard the recipes. The history of panforte and panpepato are intertwined and it’s difficult to distinguish which came first and what their true provenance is. Some claim panpepato was invented first and then the flavours were changed and refined in honour of Queen Margherita of Savoy’s visit to the town in 1879. Thus panforte Margherita was born. Other sources state that panpepato derives from panforte and was created by Sister Berta when Siena was under siege. She had become so concerned for the health of the residents that she set about making a cake based on the original panforte recipe. Instead of fresh fruit, she packed the cake with dried fruit, honey and nuts and spiked it with spicy pepper. Our version uses black and pink peppercorns and we’ve given it a distinct citrus flavour with the addition of candied orange. Legend has it panpepato possessed powerful aphrodisiac qualities and also had the ability to stop husbands and wives from fighting, both of which are great reasons to whip up a batch yourself. And then there’s the chewy texture and spicy flavour to consider. Get cooking.

At A Glance

  • Serves 5 people
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At A Glance

  • Serves 5 people

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