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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.

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."

Black Forest trifle


Think of this trifle as broken pieces of Black Forest cake layered with cherry jelly. It might seem odd to ice a cake and then destroy it, but the ganache adds extra texture and a surprise hit of fudginess. This recipe is best prepared a day ahead.

You'll need

400 gm cherries, pitted 100 gm caster sugar 90 ml cherry brandy (see note) 600 ml thickened cream 20 gm pure icing sugar, sieved To serve: fresh cherries, dark chocolate shavings and Dutch-process cocoa   Cherry jelly 800 gm cherries, pitted 400 gm caster sugar 40 ml lemon juice 4 titanium-strength gelatine leaves, softened in cold water   Chocolate cake 50 gm dark chocolate (56% cocoa solids), coarsely chopped 30 gm butter, coarsely chopped 4 eggs, at room temperature 150 gm caster sugar 90 gm plain flour 30 gm Dutch-process cocoa 1 tsp baking powder   Chocolate ganache 75 ml pouring cream 20 ml cherry brandy (see note) 125 gm dark chocolate (56% cocoa solids), coarsely chopped

Method

  • 01
  • For cherry jelly, combine cherries, sugar, lemon juice and 600ml water in a saucepan over medium-high heat, stir to dissolve sugar and simmer until cherries begin to collapse (4-5 minutes). Coarsely purée with a hand-held blender, pour into a sieve lined with a double layer of muslin placed over a large bowl and refrigerate to yield 1.2 litres liquid (45 minutes-1 hour; don’t press mixture through muslin). Warm 250ml cherry liquid in a small saucepan over medium heat. Squeeze excess water from gelatine, add to pan and stir to dissolve. Add to remaining cherry liquid, then transfer to a 2-litre container and refrigerate until set (3-4 hours).
  • 02
  • For chocolate cake, preheat oven to 180C. Melt chocolate and butter in a heatproof bowl placed over a saucepan of simmering water, stir occasionally until melted, keep warm. Whisk eggs and sugar in an electric mixer until pale and tripled in volume (5-6 minutes). Meanwhile, triple-sieve flour, cocoa and baking powder. Transfer egg mixture to a large bowl, sieve flour mixture over in two batches, fold to combine. Fold in chocolate mixture, spoon into a 20cm square cake tin buttered and lined with baking paper, smooth top. Bake until centre springs back when lightly pressed (25-30 minutes), cool on a wire rack.
  • 03
  • Combine cherries, sugar and 150ml water in a saucepan, bring to the boil, remove from heat and cool. Stir in 50ml cherry brandy and refrigerate until required.
  • 04
  • For chocolate ganache, bring cream and brandy to the boil in a saucepan over medium-high heat, add chocolate, stir until smooth. Stand until slightly thickened (10 minutes), spread over cake, stand until set.
  • 05
  • Whisk cream, remaining cherry brandy and icing sugar in an electric mixer until soft peaks form (3-4 minutes), refrigerate until required.
  • 06
  • Break up cake into coarse pieces and spread in the base of a large shallow serving dish, then spoon over cherries and syrup. Spoon over half the jelly, top with cream and refrigerate for flavours to develop (2-3 hours or overnight).
  • 07
  • Spoon remaining jelly over cream mixture, scatter with fresh cherries and shaved chocolate, dust with cocoa and serve.

Note Cherry brandy is available from select bottle shops. If unavailable, substitute brandy.


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Bold young vintage Port or tawny.

Featured in

Dec 2010

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