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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."

Blueberry tart


You can have the tart case and syrup ready to go the day before and fill it at the last minute. Any type of berry would work well in this recipe.

You'll need

3 punnets blueberries (about 375gm)   Sweet pastry 170 gm unsalted butter, at room temperature, coarsely chopped 40 gm pure icing sugar 1 small egg yolk from a 55gm egg 240 gm plain flour, sieved   Blueberry syrup 150 gm frozen blueberries 2 pieces lemon rind, removed with a peeler 150 gm caster sugar   Crème fraîche filling 250 gm each crème fraîche and mascarpone 80 ml (1/3 cup) thickened cream 1 vanilla bean, split and seeds scraped 1 tsp vanilla extract 45 gm pure icing sugar, sieved

Method

  • 01
  • For blueberry syrup, combine ingredients in a heatproof bowl, cover with foil, place over a saucepan of simmering water and cook until syrupy and berries are deep purple (2 hours). Strain through a muslin-lined sieve (do not press solids), discard solids and refrigerate syrup until required.
  • 02
  • Meanwhile, for sweet pastry, beat butter and sugar in an electric mixer until pale, add yolk and mix until just combined. Add flour and 20ml water, mix until dough just comes together. Turn out onto a lightly floured surface and shape into a disc, then wrap in plastic wrap and refrigerate until firm (1 hour). Roll pastry to a 30cm-diameter round and line a buttered and floured 24cm-diameter fluted tart tin. Refrigerate until chilled and rested (1 hour). Preheat oven to 180C. Blind-bake tart until golden around edges (25-30 minutes), remove paper and weights, cook until golden and cooked through (15-20 minutes). Cool, then carefully transfer to a serving plate and set aside.
  • 03
  • For crème fraîche filling, whisk all ingredients in a bowl until medium peaks form (do not overbeat as mixture may split), spoon into tart case and spread to fill.
  • 04
  • To serve, scatter fresh blueberries over tart and drizzle with blueberry syrup to taste.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2009

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