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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."

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.

Most popular recipes summer 2017

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

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.

Mascarpone

Walnut and espresso cake


This cake is adapted from a recipe in The Silver Spoon, the Italian cooking bible. The batter has an unusual consistency but you'll be pleasantly surprised by the result. The candied walnuts aren't essential, but they add great texture.

You'll need

220 gm (1 cup) raw caster sugar 4 eggs, separated, plus 1 extra eggwhite 130 gm walnuts, finely chopped 100 gm plain flour, sieved   Candied walnuts 40 gm walnut halves 30 gm pure icing sugar, sieved 20 ml walnut liqueur, such as nocino   Walnut cream 60 gm pure icing sugar, sieved 50 gm softened butter 30 ml walnut liqueur, such as nocino   Espresso glaze 200 gm pure icing sugar, sieved 2 tbsp espresso, at room temperature 20 ml walnut liqueur, such as nocino

Method

  • 01
  • Preheat oven to 180C. Whisk sugar and yolks in an electric mixer until very thick and pale and mixture resembles frosting (4-5 minutes). Transfer to a large bowl, stir in walnuts, then flour, a little at a time, to combine (mixture will be very stiff). Whisk eggwhite and a pinch of salt in an electric mixer until firm peaks form (2-3 minutes), then stir half into walnut mixture. Fold through remaining eggwhite and spoon into a 17cm x 22cm cake tin lined with baking paper. Bake until light golden and firm to touch (20-25 minutes). Cool in pan, turn out, trim sides and halve horizontally.
  • 02
  • Meanwhile, for candied walnuts, combine ingredients in a bowl, mix well, then spread on a baking tray lined with baking paper. Bake until walnuts are golden and caramelised (4-5 minutes), cool, then coarsely crumble.
  • 03
  • For walnut cream, beat ingredients in an electric mixer until pale and fluffy (6-8 minutes). Spread bottom half of cake with walnut cream, sandwich with top half and set aside to set (20-30 minutes).
  • 04
  • For espresso glaze, place icing sugar in a bowl, gradually add espresso and liqueur, mixing until smooth and combined. Spoon glaze over cake, allowing it to drizzle down sides, and scatter with candied walnuts. Cake is best eaten on day of making.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

May 2010

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