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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."

Burnt orange marmalade soufflé


You'll need

120 ml eggwhite (about 4) 1½ tbsp caster sugar, plus extra for dusting For greasing: butter   Burnt orange marmalade 500 ml (2 cups) unstrained, freshly squeezed orange juice (about 5 oranges), pips reserved Rind of 1½ oranges, cut into julienne 400 gm raw caster sugar 20 ml Grand Marnier, plus extra to thin   Grand Marnier cream 125 ml (½ cup) pouring cream 2 tbsp pure icing sugar, sifted 1 tbsp Grand Marnier

Method

  • 01
  • For burnt orange marmalade, combine orange juice, rind, reserved pips and 500ml water in a saucepan. Bring to the boil, then reduce heat to low and cook until rind is soft and liquid is reduced to 500ml (45 minutes-1 hour). Add sugar, cook over low-medium heat until marmalade is thick and starting to catch on the base of the pan a little, stirring only if marmalade becomes too dark; this gives it a caramelised flavour (10-15 minutes). Set aside to cool, then stir through Grand Marnier, adding more if necessary to thin to marmalade consistency. Makes about 300ml. Marmalade will keep refrigerated in an airtight container for up to three weeks.
  • 02
  • Preheat oven to 220C. Butter four 200ml-capacity ovenproof ramekins and dust with sugar. Whisk eggwhite in an electric mixer until soft peaks form, then gradually add sugar, whisking continuously until glossy. Add 2 tbsp marmalade, fold until just combined, do not overwork. Spoon into ramekins, level tops with a spatula and run your finger around edge of ramekin to clean edges. Place on an oven tray and bake until risen and golden (5-10 minutes).
  • 03
  • Meanwhile, for Grand Marnier cream, whisk ingredients in a bowl until soft peaks form, then transfer to a serving bowl. Serve soufflés straight from the oven with cream and extra marmalade to the side.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2009

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