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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."

Burnt sheep’s milk yoghurt


You'll need

10 large egg yolks (from 70gm eggs) 100 gm caster sugar, plus extra for sprinkling 150 ml full-cream milk 500 ml sheep’s milk yoghurt (see note) To serve: shortbread biscuits (optional)

Method

  • 01
  • Preheat oven to 160C. Place the egg yolks and sugar in a bowl and whisk for 1 minute, or until well combined. Pour the milk into a saucepan and bring to the boil. Pour the boiling milk over the egg mixture, whisking constantly to prevent curdling. Then add the sheep’s milk yoghurt and whisk well. Pass the mixture through a fine sieve and pour into six ramekins or China moulds. Place them in a roasting tin and pour in enough hot water to come half way up the sides of the dishes. Place the tray in the oven and bake for 20-25 minutes, until the custards are set around the sides and still wobble a little in the middle. You must take them out of the oven at this point, as the residual heat will finish the cooking. Take the ramekins out of the roasting tin and let them cool for 1 hour, then refrigerate for 2 hours.
  • 02
  • Just before serving, sprinkle sugar over the top of the custards – just enough to cover the surface – then caramelise with a blowtorch or under a grill. Serve on their own or with shortbread.

Note Sheep's milk yoghurt is available from select delicatessens and health food stores.


"A little musk of farmyard in your pudding."
This is one of cult UK chef Fergus Henderson's favourite puddings from his book Beyond Nose to Tail (Allen & Unwin).

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Sep 2007

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