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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."

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.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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.

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.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

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.

Roast peaches with Hoegaarden ice-cream


"I had a great dinner at the Four in Hand bistro in Paddington where I had the most excellent dessert of roast peach with Hoegaarden ice-cream. The combinationof the two was absolutely brilliant. Could you please ask chef Colin Fassnidge for the recipe? I'd love to share this with my family and friends."
Jeannie Chemouni, Marrickville, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. All requests should include the restaurant's name and address or business card, as well as your name and address.

You'll need

300 gm caster sugar 6 ripe peaches 100 ml peach schnapps 100 gm butter   Hoegaarden ice-cream 500 ml (2 cups) pouring cream 300 ml milk 150 gm caster sugar 10 egg yolks 4 leaves of gelatine (gold strength), softened in cold water 330 ml Hoegaarden beer

Method

  • 01
  • For Hoegaarden ice-cream, combine cream, milk, sugar and egg yolks in a saucepan, and whisk until smooth. Stir over medium heat until mixture is thick and coats the back of a wooden spoon, remove from heat. Squeeze excess water from gelatine, add to cream mixture and whisk until gelatine dissolves. Cool for 1 hour. Add beer, whisk to combine, strain mixture and freeze in an ice-cream maker according to the manufacturer’s instructions. Store in freezer until needed. Makes about 1.8 litres.
  • 02
  • Preheat oven to 200C. Combine sugar and 300ml water in an oven-proof frying pan over medium heat, bring to the boil and cook for 15 minutes or until syrup just starts to caramelise. Add peaches and turn to coat in caramel. Place in oven and roast for 10 minutes or until tender. Remove from oven, place over medium heat and add schnapps and butter. Continue cooking peaches, basting and turning, for 10 minutes or until peaches are golden. Serve peaches drizzled with warm syrup and Hoegaarden ice-cream to the side.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2006

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