The February issue

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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."

Polenta cake with burnt figs and honey


You'll need

110 gm coarse polenta 300 gm unsalted butter, softened 150 gm sugar 4 eggs, at room temperature 100 gm honey, plus extra, warmed, to serve 50 gm (1/3 cup) self-raising flour 200 gm blanched almonds, finely ground   Vin santo mascarpone 40 ml vin santo (or to taste) 250 gm mascarpone 1 tbsp pure icing sugar, sifted   Burnt figs 8 figs, halved For dusting: raw caster sugar

Method

  • 01
  • Preheat oven to 150C. Combine polenta and 80ml boiling water in a heatproof bowl, stir well, set aside. Beat butter and sugar in an electric mixer until pale and fluffy, then add eggs one at a time, beating well after each addition. Add honey, flour, polenta and ground almonds and stir to combine. Spoon into a buttered and floured 11cm x 21cm loaf pan, smoothing top. Bake in centre of oven until a skewer inserted into centre withdraws clean (1 hour 20 minutes). Cover cake with foil during baking if it becomes too dark. Cool in tin for 15 minutes, then carefully invert onto a plate.
  • 02
  • For vin santo mascarpone, combine all ingredients in a bowl. Refrigerate.
  • 03
  • Meanwhile, for burnt figs, place figs cut-side up on an oven tray, scatter evenly with sugar and caramelise using a blow torch (1-2 minutes; see note).
  • 04
  • Serve cake topped with figs, drizzled with extra honey, and mascarpone to the side.

Note If you don't have a blowtorch, you can caramelise the figs cut-side down in a hot frying pan dusted with sugar.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

The same vin santo you used in the recipe.

Featured in

Mar 2009

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