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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.

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."

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.

World's Best Chefs Talks

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

Double-baked Gruyère soufflé with Waldorf salad


You'll need

60 gm unsalted butter, coarsely chopped, plus extra for greasing 60 gm plain flour, sieved, plus extra for dusting 400 ml milk 1 small fresh bay leaf Pinch of finely grated nutmeg 160 gm Gruyère, finely grated 5 eggs, separated, plus 3 extra eggwhites 800 ml pouring cream   Walnut vinaigrette 1 tbsp Dijon mustard 1 egg yolk 75 ml apple cider vinegar 250 ml (1 cup) walnut oil   Waldorf salad 3 white witlof, leaves separated, coarsely torn 1 cup (firmly packed) celery heart leaves 50 gm (½ cup) walnuts

Method

  • 01
  • Preheat oven to 180C. Butter and flour eight 200ml ramekins, refrigerate until required.
  • 02
  • Melt butter in a saucepan over low heat. Add flour and stir occasionally until smooth and sand-coloured (2-3 minutes), remove from heat.
  • 03
  • Meanwhile, combine milk, bay leaf and nutmeg in a small saucepan, season to taste and bring to a gentle simmer over low heat. Remove from heat, strain through a fine sieve and gradually add to flour mixture. Whisk over low heat until smooth and thick (10-15 minutes). Remove from heat, stir through 120gm Gruyère, cool slightly, then stir through yolks one at a time until incorporated. Transfer to a bowl and set aside.
  • 04
  • Whisk eggwhites until starting to foam (1-2 minutes), add a pinch of fine sea salt and whisk until soft peaks form (2-3 minutes). Add a quarter of the eggwhite to cheese mixture and stir to combine, then gently fold through remaining eggwhite in batches. Divide mixture among ramekins, smooth tops, transfer to a baking dish, pour enough hot water to come halfway up sides of ramekins and bake until golden and risen (12-15 minutes). (You can prepare this step ahead and refrigerate soufflés until required. Bring to room temperature before starting step 5.)
  • 05
  • Turn out soufflés into eight ovenproof serving dishes, pour 100ml cream around each, scatter over remaining Gruyère, season to taste and bake until golden and puffed (8-10 minutes).
  • 06
  • Meanwhile, for walnut vinaigrette, whisk ingredients in a bowl, season to taste and set aside.
  • 07
  • For Waldorf salad, combine ingredients in a bowl, drizzle with walnut vinaigrette to taste (there may be some left over), toss to combine and serve with hot soufflés.
This recipe is from the July 2010 issue of Australian Gourmet Traveller.

"On a recent trip to Orange, my husband and I dined at the wonderful Racine restaurant at La Colline vineyard. I would love to re-create the double-baked soufflé. Would chef Shaun Arantz kindly pass on the recipe?"
Sharon Dean, Sydney, NSW

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


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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