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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."

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Australia's best rieslings

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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.

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Christine Manfield recipes

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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."

Chicken schnitzels with cabbage and grape salad


You'll need

200 gm soft fine wholemeal breadcrumbs 100 gm parmesan, finely grated Seasoned plain flour, for dusting 3 eggs, lightly whisked 2 chicken breast fillets (about 250 gm each), thinly sliced diagonally to make 8 thin escalopes 60 ml (¼ cup) olive oil 20 gm butter, plus extra, softened to serve   Cabbage and grape salad 500 gm cabbage, thinly sliced 400 gm seedless grapes, halved 100 gm toasted walnuts, coarsely chopped ½ white onion, thinly sliced 125 ml (½ cup) mild-flavoured olive oil Juice of 1½ lemons, plus wedges to serve

Method

  • 01
  • Combine breadcrumbs and parmesan in a bowl and season to taste. Place flour and eggs in separate bowls and dust each escalope with flour, dip in egg then press into breadcrumbs to coat well and set aside on a tray.
  • 02
  • For cabbage salad, combine ingredients in a bowl, season to taste and refrigerate until ready to serve.
  • 03
  • Heat half the oil and butter in a large non-stick frying pan over medium-high heat and fry half the escalopes, turning once, until golden and just cooked through (1-2 minutes each side). Keep warm on a warm plate covered with foil or in a low (120C) oven and repeat with remaining oil, butter and escalopes.
  • 04
  • Serve warm schnitzels with a little extra butter on top, black pepper, a squeeze of lemon and cabbage salad.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2016

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