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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

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Fig recipes

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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

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.

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.

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.

Leche merengada with spiced plums


You'll need

200 gm light muscovado sugar (see note) 1 tsp freshly grated nutmeg 2 cloves 6-8 blood plums, halved, stones removed, segmented 50 ml Pedro Ximénez vinegar (see note) To serve: ground cinnamon   Leche merengada 500 ml (2 cups) milk 150 gm caster sugar Thinly peeled rind of 1 lemon ½ cinnamon quill 1 eggwhite

Method

  • 01
  • For leche merengada, bring milk, 125gm sugar, rind and cinnamon to the boil in a saucepan over medium heat. Set aside to infuse and cool (1 hour), then strain through a fine sieve (discard solids). Whisk eggwhite in a bowl until frothy, then gradually add remaining sugar, whisking continuously until soft peaks form (1-2 minutes). Fold in milk mixture, transfer to a metal container and freeze until firm.
  • 02
  • Meanwhile, stir muscovado sugar and 120ml water in a saucepan over medium heat until sugar dissolves (2-3 minutes). Add spices and cook until slightly thick and light caramel in colour (8-10 minutes).
  • 03
  • Place plum segments into a heatproof bowl, add caramel and turn gently, being careful not to break up plums, until they are well coated. Add Pedro Ximénez vinegar, gently toss to combine, then set aside to cool.
  • 04
  • Just before serving, scrape leche merengada with a fork to obtain a granita texture. Divide plums among 300ml glasses, top with merengada, sprinkle with ground cinnamon and serve.
Note Light muscovado sugar is available from select delicatessens. If unavailable, substitute brown sugar. Pedro Ximénez vinegar is available from select delicatessens. If unavailable, substitute sherry vinegar.

This recipe is from the March 2011 issue of Australian Gourmet Traveller.

“I recently had the leche merengada with spiced plums for dessert at Ortiga and it was absolutely divine. I was hoping GT would ask chef Pablo Tordesillas for the recipe.”
Caitlin Kelly, Milton, Qld

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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