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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.

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.

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.

Double-baked rhubarb and vanilla soufflés


You'll need

200 gm rhubarb, coarsely chopped 210 gm raw caster sugar, plus extra for moulds 50 ml dessert wine 3 vanilla beans, split and seeds scraped 580 ml milk 50 gm (1/3 cup) plain flour 20 gm butter, plus extra for greasing 4 egg yolks 2 eggwhites 250 ml (1 cup) pouring cream For dusting: pure icing sugar

Method

  • 01
  • Rinse rhubarb in a colander, shaking off excess water, then combine in a saucepan with 75gm sugar, dessert wine and 1 vanilla bean and seeds. Stir over medium-high heat until sugar dissolves, bring to the boil and cook, stirring occasionally, for 12-15 minutes or until rhubarb is soft and mixture is jammy. Remove vanilla bean and set aside.
  • 02
  • Preheat oven to 180C. Combine 250ml milk and 1 vanilla bean and seeds in a saucepan and bring just to the boil over medium heat. Meanwhile, combine 60gm sugar, flour and 80ml milk in a bowl and whisk until smooth. Remove milk mixture from heat and remove vanilla bean. Pour over flour mixture, whisk to combine and return to pan. Whisk over medium heat for 1 minute or until thick, remove from heat, add butter and mix to combine. Stand for 5 minutes, add 2 yolks and whisk to combine, then add ½ cup rhubarb mixture and fold through.
  • 03
  • Whisk eggwhites and a pinch of salt until soft peaks form, scatter over 20gm sugar and whisk until firm peaks form. Fold one-third of eggwhite mixture into rhubarb mixture until just combined; fold in remaining eggwhite. Divide among four buttered and sugared 1 cup-capacity metal dariole moulds, place in a roasting pan and fill halfway up sides with hot water. Bake for 15-20 minutes or until risen and golden, stand for 5 minutes, then turn out of moulds (do this up to 2 hours before serving).
  • 04
  • Meanwhile, combine cream, remaining milk and vanilla bean and seeds in a saucepan and bring just to the boil over medium heat. Whisk remaining egg yolks and sugar in a bowl, pour over milk mixture, whisk to combine and strain custard mixture into a jug.
  • 05
  • Lightly butter four shallow dishes and place a soufflé in the centre of each. Divide custard among dishes, pour over soufflés and dust with icing sugar. Bake for 10 minutes or until golden and custard is just set. Serve with remaining rhubarb and vanilla ice-cream, if desired.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Botrytis riesling.

Featured in

Jul 2007

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