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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."

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.

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.

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.

Chocolate marquise


You'll need

250 gm dark chocolate (53% cocoa solids), coarsely chopped 5 eggs, separated 100 gm white sugar 175 gm unsalted butter, melted   Chocolate sponge 3 eggs 140 gm caster sugar 75 gm (½ cup) plain flour 1 tbsp Dutch-process cocoa powder 30 gm butter, melted   Cognac raisins 50 gm white sugar 100 gm raisins 50 ml Cognac

Method

  • 01
  • For chocolate sponge, preheat oven to 220C. Whisk eggs and caster sugar in an electric mixer until pale and triple in volume (8-10 minutes). Sift over flour and cocoa powder and gently fold until combined, then fold through melted butter. Pour into a greased and baking paper-lined 30cm x 42cm baking tray, smooth top and bake until cake springs back when lightly pressed (4-5 minutes). Turn onto a wire rack to cool.
  • 02
  • Melt chocolate in a heatproof bowl over a saucepan of simmering water and set aside. Whisk egg yolks and sugar in an electric mixer until pale and frothy (4-5 minutes). Stir through melted chocolate and butter until combined. Whisk eggwhites and a pinch of salt until firm peaks form, then fold through chocolate mixture and set aside.
  • 03
  • Cut chocolate sponge to fit the base and sides of a 8cm x 22cm straight-sided loaf pan, line pan with sponge and fill with chocolate mixture. Trim remaining sponge to fit top, cover with plastic wrap and refrigerate for at least 6 hours or overnight.
  • 04
  • Meanwhile, for Cognac raisins, combine sugar and 2 tbsp water in a small saucepan over high heat, stirring, until sugar dissolves, then simmer for 2 minutes, add raisins and Cognac and remove from heat. Set aside to cool (raisins will keep refrigerated for up to 2 months, the flavour will improve with age).
  • 05
  • Remove cake from mould and thickly slice with a warmed knife. Serve with Cognac raisins spooned over.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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