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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."

Chocolate and marrons glacés soufflé with chocolate sauce


You'll need

  Soufflé 125 gm dark chocolate (64.5% cocoa solids), finely chopped 20 gm marrons glacés, drained from syrup and finely chopped (see note) 5 eggwhites 65 gm caster sugar, plus extra for moulds 3 egg yolks For dusting: Dutch-process cocoa For greasing: soft butter   Chocolate sauce 140 gm dark chocolate (64.5% cocoa solids), finely chopped 125 ml pouring cream 20 ml Cognac

Method

  • 01
  • For chocolate sauce, combine chocolate, cream and Cognac in a heatproof bowl and place over a saucepan of simmering water, stirring occasionally until smooth. Set aside and keep warm.
  • 02
  • Preheat oven to 180C. Melt chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth, add marrons glacés and combine. Keep warm.
  • 03
  • Meanwhile, whisk eggwhites until soft peaks form, add one-third of the sugar and whisk until glossy. Add remaining sugar, whisking continuously, until firm peaks form. Add egg yolks to chocolate mixture and mix to combine (mixture will stiffen slightly). Fold one-third of the eggwhite mixture through chocolate mixture to lighten, then fold through remaining eggwhite mixture. Divide among four buttered and sugared 200ml-capacity ovenproof ramekins, smoothing tops and running a finger around edges. Bake for 10-12 minutes or until risen and just cooked, dust with cocoa and serve immediately with chocolate sauce to pour over.

Note Marrons glacés are candied chestnuts preserved in heavy sugar syrup and are available from David Jones Foodhalls, Simon Johnson and select delicatessens.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Pedro Ximenez.

Featured in

Jul 2007

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