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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."

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

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."

Crisp chilli whitebait and green mango salad


You'll need

For deep-frying: vegetable oil 50 gm plain flour 2 tsp ground chilli 200 gm whitebait 1 green mango, cut into julienne 1 cup (loosely packed) each Vietnamese mint, coriander and round mint 30 gm fried shallots 2 spring onions, thinly sliced To serve: lime wedges   Mint dressing 2 garlic cloves, coarsely chopped 1 small red chilli, coarsely chopped 35 gm white sugar 1 cup each (loosely packed) Vietnamese mint and round mint, coarsely chopped 60 ml (¼ cup) lime juice 60 ml (¼ cup) fish sauce 60 ml (¼ cup) rice vinegar

Method

  • 01
  • For mint dressing, pound garlic, chilli and sugar in a mortar and pestle to a coarse paste (2-3 minutes), add mints and pound to combine and set aside. Just before serving, stir in lime juice, fish sauce and rice vinegar.
  • 02
  • Preheat oil in a deep-sided saucepan or deep-fryer to 180C. Combine flour and chilli in a shallow bowl, season to taste. Dust whitebait in flour mixture, in batches, and deep-fry until crisp and light golden (4-5 minutes), then drain on absorbent paper.
  • 03
  • Combine mango, herbs, fried shallot and spring onion in a bowl, add whitebait and drizzle with a little mint dressing. Toss lightly to combine and serve with extra mint dressing and lime wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Lively young riesling.

Featured in

Feb 2010

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