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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."

Little almond crostate with roast pears


You'll need

8 small ripe pears, such as corella, halved, core removed with a melon baller 150 gm caster sugar Thinly peeled rind and juice of 2 lemons 40 ml lemon liqueur, such as limoncello 50 gm butter, coarsely chopped 2 tbsp extra-virgin olive oil 40 gm natural almonds, coarsely chopped   Almond pasta frolla 60 gm natural almonds 180 gm plain flour 100 gm cold butter, coarsely chopped 60 gm pure icing sugar, sieved Finely grated rind of 1 lemon 1 egg plus 1 egg yolk, lightly beaten   Almond cream 160 ml (2/3 cup) milk 3 pieces lemon rind, removed with a peeler 2 egg yolks 110 gm (½ cup) caster sugar 1½ tbsp plain flour 50 gm softened butter 40 gm almond meal 20 ml lemon liqueur, such as limoncello

Method

  • 01
  • For almond pasta frolla, process almonds and 50gm flour in a food processor until finely ground. Add butter, sugar, rind, remaining flour and a pinch of salt, process until fine crumbs form. Add egg mixture, process until mixture just comes together, turn onto a lightly floured surface, knead lightly until smooth. Wrap in plastic wrap, refrigerate to rest (1-2 hours).
  • 02
  • Meanwhile, for almond cream, bring milk and rind to the simmer over medium-high heat. Meanwhile, whisk yolks and half the sugar in a bowl to dissolve sugar, then whisk in flour. Add milk mixture, whisk to combine, return to pan, whisking continuously until thick and smooth (2-3 minutes), then remove rind and cool completely. Beat butter and remaining sugar in an electric mixer until pale and fluffy (1-2 minutes), add almond meal, liqueur and cooled custard, set aside at room temperature.
  • 03
  • Meanwhile, preheat oven to 160C. Place pears, cut-side up, in a roasting pan that fits pears snugly. Scatter with sugar and lemon rind, drizzle with lemon juice and liqueur and dot with butter, making sure to include one in each cavity. Drizzle with oil and roast, basting occasionally, until pears are tender and edges are golden (35-40 minutes). Keep warm.
  • 04
  • Meanwhile, divide almond pasta frolla into eight. Working with one piece at a time, and keeping other pieces refrigerated, roll on a floured surface into 3mm-thick rounds and line eight 9cm-diameter tart tins. Divide almond cream among tarts, scatter with almonds, bake until golden (35-40 minutes). Serve warm or at room temperature with roast pears and syrup. Crostate are best eaten on day of making.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

May 2010

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