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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.

Figs, blackberry and mascarpone sablés


We've baked shortcrust rounds and added seasonal fruit to turn them into a dessert. Use a mild-flavoured honey here that won't overpower the figs.

You'll need

1 all-butter shortcrust pastry sheet (435gm) (see note) 250 gm mascarpone 250 gm crème fraîche 1 tbsp honey, plus extra for drizzling Few drops of orange-blossom water 8 figs, halved 125 gm blackberries (about 1 punnet)

Method

  • 01
  • Preheat oven to 160C. Cut out eight 10cm-diameter rounds from pastry sheet with a cutter, place on a tray lined with baking paper and refrigerate for 5-10 minutes to rest, then bake, turning tray halfway through cooking, until evenly golden (12-14 minutes). Set aside to cool briefly on tray (5 minutes), then transfer to a wire rack to cool completely (5 minutes).
  • 02
  • Whisk mascarpone, crème fraîche, honey and orange-blossom water in a bowl until smooth, then refrigerate until required.
  • 03
  • To serve, arrange pastry rounds on plates, top with a spoonful of mascarpone mixture, figs, blackberries and drizzle with extra honey.

Note We use Carême shortcrust pastry.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Mar 2016

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