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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.

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.

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.

Spiced honey cakes


Use a single-blossom honey, such as leatherwood or chestnut, for a distinct flavour.

You'll need

180 gm plain flour 1¼ tsp baking powder 1 tsp ground cinnamon Pinch each of ground cloves and freshly grated nutmeg ¼ tsp bicarbonate of soda 110 gm (½ cup) raw caster sugar 40 gm (2½ tbsp) brown sugar 120 gm honey 80 ml (1/3 cup) almond oil or vegetable oil 100 ml milk 1 egg 20 ml Scotch whisky For greasing: butter   Honey butter icing 80 gm honey 50 gm softened butter 200 gm pure icing sugar, sifted 1 tsp lemon juice

Method

  • 01
  • Preheat oven to 180C. Sift together flour, baking powder, spices and bicarbonate of soda, add sugars and mix to combine. Make a well in the centre, add honey, oil, milk, egg and whisky. Stir until smooth, spoon into 18 buttered and floured 1/3-cup-capacity cake tins (see note) and bake until dark golden and cakes spring back when centres are lightly pressed with fingertip (15-20 minutes). Stand in tins for 15 minutes, then remove from tins and cool completely on a wire rack.
  • 02
  • For honey butter icing, beat honey and butter in an electric mixer until fluffy and very pale. Add icing sugar and lemon juice, beat until smooth then spread on tops of cooled cakes. Cakes best eaten on day of making.

Note For this recipe we used a set of hexagonal cake tins available from Iced Affair, mimicking the shapes of fresh honeycomb. If you can't find these, you can use any 80ml-capacity cake tins, but you may need to adjust the cooking time accordingly.


Tips for cupcakes
* Bring all ingredients to room temperature before you start for ease of incorporation. That goes for butter, eggs, milk and other wet ingredients.

* Prepare your moulds by lining with cupcake papers or buttering and flouring before you start.

* Make sure your butter is soft but not melting. Coarsely chop it while it's cold and place in mixing bowl minutes before you start.

* Scrape down sides of your mixing bowl regularly to prevent lumps in the batter.

* Add eggs one at a time and beat well after each addition. If the mixture shows signs of splitting (it'll look grainy), add a tablespoon or two of flour to the mixture and stir to combine before you go any further. A split mixture will result in tough cakes.

* Beat butter and sugar, and eggs, in an electric mixer, but stir in dry ingredients and milk by hand to avoid overworking the mixture.

* Fill moulds to 5mm below tops, unless otherwise specified.

* Bake cakes in centre of oven and turn halfway through cooking time to ensure even baking (except for sponge cakes, where an even oven temperature must be maintained).

* Remove cupcakes baked in paper cases from the moulds and place on a wire rack to cool, to avoid sweating.

* Be patient and let cakes cool before icing or filling.

At A Glance

  • Serves 18 people
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At A Glance

  • Serves 18 people

Featured in

Apr 2009

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