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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."

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."

Baked eggs with creamed spinach and Gruyère toasts


You'll need

  Baked eggs and creamed spinach 2 tbsp olive oil 20 gm butter 2 leeks, trimmed and thinly sliced 1 clove garlic, finely chopped 2 bunches English spinach, trimmed and washed 80 ml (1/3 cup) pouring cream Pinch freshly grated nutmeg 4 eggs, at room temperature 1 tsp tarragon vinegar   Gruyère toasts 175 gm Gruyère, coarsely grated 160 gm (2/3 cup) crème fraîche 1 tsp Dijon mustard Thickly sliced sourdough bread

Method

  • 01
  • Preheat oven to 180C. Heat oil and butter in a frying pan over medium-high heat, add leek and garlic and cook for 5 minutes or until very soft. Add spinach and cook another 2-3 minutes or until just wilted, then tip into a colander and press firmly using a wooden spoon to extract any excess liquid. Process in a food processor with 2 tbsp cream until finely chopped and season to taste with sea salt, freshly ground black pepper and nutmeg. Divide among four 1 cup-capacity ovenproof ramekins.
  • 02
  • Crack an egg into each ramekin. Combine remaining cream and vinegar in a jug and stir to combine. Drizzle a little cream mixture over each egg, season to taste and bake for 20-25 minutes or until egg is cooked to your liking.
  • 03
  • Meanwhile, for the Gruyère toasts, combine cheese, crème fraîche and mustard in a bowl, season to taste and mix to combine. Lightly toast bread under a hot grill, turn and spread with Gruyère mixture, return to grill and cook until cheese is golden and bubbling. Serve alongside baked eggs.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Sep 2007

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