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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."

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.

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.

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.

Strawberries and cream


This dessert is ridiculously easy and ridiculously good.

You'll need

250 gm strawberries, hulled, coarsely chopped, plus extra, sliced, to serve 20 ml Grand Marnier 70 gm pure icing sugar, sieved 400 gm crème fraîche 200 gm thickened cream 1 tsp vanilla bean paste To serve: shop-bought shortbread or meringue, crushed

Method

  • 01
  • Pulse strawberries, Grand Marnier and 2 tbsp icing sugar in a food processor to a rough purée and set aside.
  • 02
  • Whisk crème fraîche, cream, vanilla and remaining icing sugar in an electric mixer until soft peaks form (2-3 minutes), then fold in half the strawberry purée to combine, divide among 4 serving bowls and refrigerate until required. Just before serving, top with sliced strawberries and crushed shortbread, then drizzle with remaining strawberry purée.

At A Glance

  • Serves 4 people
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Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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Recipe collections

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2017 Restaurant Guide

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At A Glance

  • Serves 4 people

Featured in

Oct 2013

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