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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."

Little chocolate buns


You will need to begin this recipe 1 day ahead.

You'll need

  Chocolate buns 210 gm strong white flour 90 gm Old Dough (see note) 35 ml olive oil 5 gm fresh yeast 5 ml full-cream milk 1 tsp salt 65 ml water 12 squares dark chocolate (70% cocoa solids) For dusting: cocoa powder   Old dough (see note) 600 gm (4 cups) strong white flour 375 ml water 2½ gm fresh yeast

Method

  • 01
  • For Old Dough, mix all the ingredients together, either by hand or in a machine, until well combined. Place in an oiled plastic container and refrigerate for 24 hours before use.
  • 02
  • Place the flour, 90gm Old Dough, oil, yeast, milk, salt and water in the bowl of an electric mixer and, with the dough hook, mix for 6-8 minutes, until smooth and elastic. Cover and leave to prove for about 10 minutes. Divide into 12 balls and flatten out each one. Place a square of chocolate in the middle of the dough and pull the dough around it so it is completely enclosed. Reshape into a ball and place on a floured baking tray. The buns will spread, so be sure to allow a little room between each one. Dust with cocoa, cover loosely with plastic wrap and prove in awarm place for two hours.
  • 03
  • Preheat oven to 200C. Bake buns for 15 minutes or until golden brown. Serve immediately. Watch out, the filling will be like molten lava.

Note Old Dough is a method of leavening bread using a small piece of dough from a previous batch to create a starter.


"There is nothing finer than warm little buttock-like buns. Old Dough adds flavour and texture."
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 12 people
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At A Glance

  • Serves 12 people

Featured in

Sep 2007

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