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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."

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.

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.

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.

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.

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.

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.

Turrón blando


You'll need

For lining: confectioner’s rice paper 500 gm caster sugar 320 gm honey 4 eggwhites 1 pinch of cream of tartar 300 gm blanched almonds

Method

  • 01
  • Line a 22cm-diameter cake pan with baking paper, line with rice paper and set aside. Combine sugar, honey and 180ml water in a saucepan, stir over medium-high heat until sugar dissolves. Cook, brushing down sides of pan with a clean wet pastry brush, until syrup reaches 143C on a sugar thermometer (15-20 minutes).
  • 02
  • Whisk eggwhites and cream of tartar in an electric mixer until stiff peaks form. With motor running, carefully add sugar syrup. Whisk until mixture begins to firm (4-5 minutes), then replace whisk with a paddle and beat until cooled (4-5 minutes).
  • 03
  • Preheat oven to 180C. Place almonds on an oven tray and bake until scorched (10-15 minutes). Add to eggwhite mixture, stir to combine, then spoon mixture into prepared pan and top with extra rice paper. Place a slightly smaller cake pan on top and press down gently to smooth top. Refrigerate until firm (1-2 hours) and serve cut into wedges. Turrón blando will keep in an airtight container for up to 4 days.
Note Confectioner's rice paper (not to be confused with Vietnamese rice paper) is available from select delicatessens and specialty food stores.

This is our take on the Spanish artisanal turrón (soft nougat).

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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