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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.

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.

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."

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Dark chocolate cherry trifle


Nothing says Christmas like a chocolate cherry trifle. These individual trifles can be prepared ahead and kept in the fridge for when guests pop in.

You'll need

200 gm dark chocolate (53% cocoa solids), finely chopped, plus extra to serve 200 ml thickened cream 250 gm cherries, pitted ½ tbsp caster sugar Finely grated rind and juice of ½ orange 200 gm dark chocolate cake, crumbled 100 gm crème fraîche

Method

  • 01
  • Stir chocolate in a bowl over a saucepan of simmering water until melted (2-3 minutes). Cool briefly. Whisk cream in an electric mixer until soft peaks form. Add chocolate in a steady stream until combined. Divide among four 300ml serving glasses and refrigerate for at least 5 minutes.
  • 02
  • Combine cherries, sugar and orange rind and juice in a bowl, stir until sugar dissolves, and refrigerate for 10 minutes. Divide cake among glasses, top with cherries and crème fraîche, and serve topped with grated chocolate.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2016

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