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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.

Mandarin soufflé with white chocolate sauce


You'll need

3 imperial mandarins, thickly sliced horizontally 4 eggwhites 100 gm caster sugar   Mandarin soufflé base 250 gm imperial mandarins (about 3), segmented 125 ml (½ cup) orange juice 100 gm caster sugar 40 ml mandarin liqueur (see note)   White chocolate sauce 60 gm couverture white chocolate, coarsely chopped 125 ml (½ cup) pouring cream ¼ vanilla bean, split and seeds scraped 2 tsp rosewater 120 gm (½ cup) crème fraîche   Orange-blossom toffee 110 gm (½ cup) caster sugar 1 tsp unsalted butter 2 tsp orange-blossom water For greasing: vegetable oil

Method

  • 01
  • For mandarin soufflé base, bring mandarin, orange juice and sugar to the simmer in a small saucepan over low-medium heat and cook until mandarin is pulpy (20-25 minutes). Strain through a fine sieve (reserve liquid), pressing to extract as much juice as possible. Process solids, mandarin liqueur and 75ml reserved liquid (discard excess) in a food processor until coarsely puréed. Refrigerate until required. Soufflé base will keep refrigerated in an airtight container for 3 days.
  • 02
  • For white chocolate sauce, place chocolate in a heatproof bowl and set aside. Combine cream, vanilla bean and vanilla seeds in a small saucepan over medium heat, bring to the boil, then set aside to infuse (30 minutes). Return to medium heat, bring to the simmer, pour onto white chocolate and stir until melted and smooth (1-2 minutes). Add rosewater, stir to combine and set aside to cool. Whisk chocolate mixture and crème fraîche to combine, refrigerate until required.
  • 03
  • Meanwhile, for orange-blossom toffee, combine sugar and 50ml water in a small saucepan over medium heat, stir to dissolve sugar, then cook until dark caramel (6-8 minutes). Remove from heat, add butter and orange-blossom water (be careful as hot toffee may spit), then return to heat and stir until dissolved. Pour onto an oiled metal tray and set aside to cool. When cool, break into coarse pieces and process in a food processor until finely ground. Store in an airtight container until required.
  • 04
  • Preheat oven to 180C. Place mandarin slices on a baking tray, scatter with orange-blossom toffee, then caramelise with a blowtorch (or under a hot grill) until golden (2-3 minutes), set aside.
  • 05
  • Whisk eggwhites in an electric mixer until very soft peaks form (2-3 minutes). Gradually add sugar and whisk until soft peaks form (1-2 minutes; don’t overwork). Fold one-third through soufflé base, then fold through remainder. Divide among six 200ml buttered and sugared ramekins, then level tops with a palette knife and wipe rims clean. Place on a baking tray and bake until risen and golden (5-7 minutes). Serve immediately with toffee mandarins and white chocolate sauce.
Note Mandarin liqueur is available from good bottle shops. If unavailable, substitute Cointreau or Grand Marnier.

This recipe is from the September 2010 issue of Australian Gourmet Traveller.

"On a long weekend in Beechworth, the last thing we expected was the best dessert we've ever had. Would you ask chef Michael Ryan at Provenance for his recipe for mandarin soufflé? I'd love to try making it myself."
Kim Bear, via email

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 6 people
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At A Glance

  • Serves 6 people

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