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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.

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."

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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Gougères with anchovies and thyme


You'll need

160 gm unsalted butter, coarsely chopped 150 gm (1 cup) plain flour 6 eggs 80 gm (1 cup) finely grated Gruyère 20 gm (¼ cup) finely grated parmesan ¼ tsp finely grated nutmeg 15 anchovy fillets, rinsed and halved lengthways 1½ tbsp thyme sprigs

Method

  • 01
  • Preheat oven to 190C. Bring butter, 250ml water and ½ tsp sea salt to the boil in a saucepan, stirring over high heat until butter has melted. Reduce heat to medium, add flour and cook, stirring vigorously, until mixture pulls away from sides of pan (30-40 seconds). Cook for another minute, remove from heat and cool for 5 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition until mixture stiffens. Add cheeses and nutmeg, stirring to combine, and season generously with freshly ground black pepper.
  • 02
  • Spoon batter into a piping bag fitted with a 1cm-plain nozzle, pipe 4cm-mounds of batter onto baking paper-lined oven trays (leave a 2.5cm space between each). Bake for 20 minutes, then top with anchovy fillets and scatter thyme over remaining. Bake until puffed and golden (another 10 minutes). Serve warm.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Vintage Champagne.

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