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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."

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

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.

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.

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.

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."

Spring chicken pot au feu


You'll need

4 chicken breasts, skin on (180gm each) 2 tbsp olive oil 1 celery stalk, leaves attached 6 thyme sprigs 3 flat-leaf parsley sprigs 3 fresh bay leaves 40 gm butter, coarsely chopped 8 baby leeks, trimmed 4 baby golden beetroot, trimmed, scrubbed 4 baby turnips, trimmed, scrubbed 4 each purple and orange Dutch carrots, scrubbed 4 chat potatoes, halved 4 golden shallots 100 gm speck, rind removed, cut into lardons 200 gm dry white wine 1 litre (4 cups) good-quality chicken stock   Herb butter 100 gm softened butter 1 tbsp each finely chopped mint and tarragon 2 tsp thyme

Method

  • 01
  • For herb butter, combine ingredients in a bowl, season to taste and set aside.
  • 02
  • Preheat oven to 180C. Carefully loosen skin from chicken breasts by gently sliding your fingers between skin and flesh, then stuff herb butter under skin, pushing gently to spread evenly. Heat oil in a frying pan over medium-high heat. Add chicken breasts skin-side down and cook, turning once, until golden (3-4 minutes). Set aside.
  • 03
  • Tie celery and herbs with kitchen string to make a bouquet garni and set aside. Heat butter in a casserole over medium heat, add vegetables and shallots, stir occasionally until starting to colour (3-4 minutes), then add speck and cook until golden (3-5 minutes). Deglaze with wine, add stock, bouquet garni, and chicken skin-side up, season to taste, then braise in oven until cooked through (15-20 minutes). Season to taste and serve hot.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.

“The chicken pot au feu at Gunshop Café is delicious. I would love to make it at home if they’re happy to share the recipe.”
Melanie David, Brisbane, 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 4 people
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At A Glance

  • Serves 4 people

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