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."

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.

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.

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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Cherry toast with vanilla cream


This take on French toast is perfect for a Boxing Day brunch, stretching the Christmas indulgence into another day.

You'll need

120 gm caster sugar 500 gm cherries, pitted Thinly peeled rind and juice of 1 lemon 2 eggs, lightly beaten 60 ml (¼ cup) milk 1 tsp ground cinnamon 60 gm butter, for frying   Cherry loaf 160 ml milk 1½ tsp dried yeast 5 egg yolks, at room temperature, lightly beaten 375 gm (2½ cups) plain flour, sieved 30 gm caster sugar 1 tbsp ground cinnamon 150 gm softened butter For brushing: eggwash For dusting: demerara sugar   Vanilla cream 125 ml (½ cup) thickened cream 125 ml (½ cup) milk ½ vanilla bean, split, seeds scraped 3 egg yolks 40 gm caster sugar 25 gm cornflour 120 gm (½ cup) crème fraîche

Method

  • 01
  • Scatter sugar over base of a large saucepan over medium heat, heat until sugar begins to melt (1-2 minutes). Add cherries, lemon rind and juice and cook, stirring occasionally, until syrupy (10-12 minutes). Remove from heat, remove half the cherries with a slotted spoon and coarsely chop. Set aside chopped cherries. Refrigerate whole cherries in syrup in an airtight container until required.
  • 02
  • For cherry loaf, warm milk in a small saucepan over low heat until lukewarm. Combine yeast and half the milk in a bowl, stir to dissolve and stand in a warm place until foamy (8-10 minutes). Whisk remaining milk with yolks in a bowl and set aside. Mix flour, sugar, cinnamon and a pinch of salt in the bowl of an electric mixer fitted with a dough hook. Add yeast mixture and yolk mixture, knead on medium speed until a smooth dough forms (4-5 minutes). While mixing, gradually add butter and beat until dough is elastic and pulls away from sides of bowl (8-10 minutes).Transfer to a lightly buttered bowl, cover and stand until doubled in size (1½-2 hours). Knock back dough, knead on a lightly floured surface until smooth, roll out to a 15cm x 23cm rectangle and scatter over reserved chopped cherries. Roll to form a long cylinder, place in an 11cm x 24cm loaf tin buttered and lined with baking paper. Cover and stand until doubled in size (30 minutes-1 hour). Meanwhile, preheat oven to 180C. Brush loaf with eggwash, dust with demerara sugar, bake until golden and cooked through (30-40 minutes). Cool slightly in tin then cool completely on a wire rack. Cherry loaf can be prepared 2 days ahead and stored in an airtight container.
  • 03
  • Meanwhile, for vanilla cream, bring cream, milk, vanilla bean and seeds to the boil in a saucepan over medium-high heat, remove from heat, stand to infuse (30 minutes). Whisk yolks and sugar in a bowl to combine, whisk in cornflour until smooth. Meanwhile, bring cream mixture to just below boiling over medium-high heat, then strain onto yolk mixture, whisking continuously to combine. Transfer to a clean saucepan, whisk continuously over medium-high heat until thick (4-6 minutes). Remove from heat, transfer to a bowl over ice, stir occasionally to cool, then cover closely with plastic wrap and chill completely (30-40 minutes). Fold through crème fraîche and refrigerate until required.
  • 04
  • Preheat oven to 150C. Cut cherry loaf into 10 slices, spread half the slices with 2 tbsp vanilla cream, sandwich with remaining bread and set aside. Whisk eggs, milk and cinnamon in a bowl to combine. Heat one third of the butter in a large non-stick frying pan over medium heat until foaming, dip sandwiches in egg mixture, shaking off excess, and cook in batches, turning once, until golden (2-4 minutes). Transfer to an oven tray lined with baking paper and place in oven to keep warm. Wipe pan clean with absorbent paper and repeat with remaining butter and sandwiches. Serve hot, drizzled with cherries in syrup, with remaining vanilla cream.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Sparkling red.

Featured in

Dec 2010

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