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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.

Twice-cooked mushroom soufflé


Light as a feather and flavoursome, these soufflés will magically re-inflate upon reheating.

You'll need

30 gm butter, coarsely chopped, plus extra for greasing 30 gm plain flour 350 ml milk 2 eggs, separated 1 eggwhite 80 ml (1/3 cup) pouring cream 60 gm Gruyère, coarsely grated   Mushroom sauce 120 gm butter, coarsely chopped 2 golden shallots, finely chopped 400 gm mixed mushrooms (such as pine, chestnut, Swiss brown), thinly sliced 60 ml dry white wine 250 ml (1 cup) pouring cream 2 tsp finely chopped thyme

Method

  • 01
  • For mushroom sauce, heat butter in a large frying pan over low-medium heat, add shallot, a pinch of salt, sauté until soft (6-8 minutes). Add mushrooms, sauté until tender (5-6 minutes), deglaze pan with wine, reduce liquid by half (1-2 minutes). Add cream and thyme and reduce slightly (1-2 minutes). Season to taste, divide among four 250ml-capacity ovenproof baking dishes and set aside.
  • 02
  • Meanwhile, preheat oven to 200C. Melt butter in a small saucepan over low heat, stir in flour and cook, stirring continuously, until mixture comes away from sides of pan (2-3 minutes). Remove from heat, set aside to cool.
  • 03
  • Bring milk to the boil in a separate pan, then whisk into cooled flour mixture until smooth, return pan to heat and stir continuously until mixture comes to the boil, then cook, stirring continuously, until thick (2-3 minutes). Remove from heat, stir in yolks, season to taste, cover with plastic wrap and set aside to cool.
  • 04
  • Whisk eggwhite until soft peaks form, then whisk one-third into cooled milk mixture. Fold in leftover eggwhite with a metal spoon. Divide among four buttered 250ml-capacity metal dariole moulds, bake until golden (5-7 minutes). Turn soufflés into prepared dishes, scatter with cheese, bake until golden (8-10 minutes), top each with 1 tbsp cream, serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Toasty bottle-aged riesling.

Featured in

Apr 2010

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