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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."

Tiramisú layer cakes


You'll need

65 gm softened butter 110 gm (½ cup) raw caster sugar 1 egg 110 gm plain flour ½ tsp baking powder 30 ml espresso coffee 30 ml milk To serve: Dutch-process cocoa   Espresso syrup 110 gm (½ cup) raw caster sugar 70 ml espresso 40 ml Tia Maria or chocolate liqueur   Whipped mascarpone 2 egg yolks 40 gm raw caster sugar 400 gm mascarpone

Method

  • 01
  • Preheat oven to 170C. Beat butter and sugar in an electric mixer until pale and fluffy (2-3 minutes). Add egg, beat well. Sift over flour and baking powder, stir to combine, add espresso and milk and stir to combine. Spread in a greased and baking paper-lined 26cm x 35cm baking tray, smoothing top. Bake until golden and cake springs back when lightly pressed with fingertip (15-20 minutes), cool completely on a wire rack.
  • 02
  • Meanwhile, for espresso syrup, stir sugar and espresso in a small saucepan over medium-high heat until sugar dissolves. Bring to the boil, remove from heat, stir in liqueur, cool to room temperature and set aside.
  • 03
  • Meanwhile, for whipped mascarpone, whisk egg yolks and sugar in a bowl until pale and creamy (1-2 minutes), add mascarpone. Whisk until thick and smooth (don’t overwhisk), spoon into a piping bag (no nozzle), refrigerate until required.
  • 04
  • To assemble, place six 6cm-high, 5.5cm-diameter cake rings (see note) on a baking paper-lined tray. Cut eighteen 5.5cm-diameter rounds from cake and place a cake round in the base of each mould. Brush with syrup, pipe a 5mm layer of whipped mascarpone on top. Dust with cocoa, top with another cake round and brush with syrup. Repeat until you’ve used all cake rounds, finishing with a layer of mascarpone. Cover and refrigerate for 2 hours.
  • 05
  • To serve, run a small knife dipped in hot water around rings and remove. Dust tops of cakes with cocoa, serve immediately with extra espresso syrup if desired. Cakes will keep for up to 3 days in an airtight container in the refrigerator.

Note Cake rings are available from specialty cookware stores. If unavailable, assemble the cakes as a slab and cut into small squares. To do this, trim edges of cake, then cut crossways into thirds. Layer as per recipe and refrigerate until firm before cutting into smaller cakes.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Apr 2009

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