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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.

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.

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.

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.

Chocolate truffles

You'll need

450 gm dark chocolate (50% cocoa solids), finely chopped 300 ml pouring cream 80 gm softened butter, coarsely chopped 20 ml brandy 400 gm dark chocolate (70% cocoa solids), finely chopped, for coating 300 gm Dutch-process cocoa, sieved, for dusting   Praline 100 gm hazelnuts 100 gm caster sugar   White chocolate ganache 300 gm couverture white chocolate, finely chopped 100 ml pouring cream 40 gm softened butter, coarsely chopped


  • 01
  • For praline, preheat oven to 170C. Scatter hazelnuts over a tray and roast until golden (6-8 minutes). Set aside to cool, rub with a tea towel to remove skins and set nuts aside. Meanwhile, combine sugar and 60ml water in a saucepan over medium heat, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush to remove sugar crystals, then cook without stirring until caramel (10-15 minutes). Add hazelnuts, stir with an oiled fork to combine, then spread over a lightly oiled tray and set aside until firm (20 minutes). Break into coarse pieces, transfer to a food processor and pulse until coarsely chopped.
  • 02
  • Place dark chocolate (50% cocoa solids) in a bowl. Bring cream to the boil in a saucepan and pour over chocolate. Stand for 2 minutes to melt, then add butter and stir until smooth and glossy. Transfer half the mixture to a separate bowl, add brandy, stir to combine> and refrigerate until firm (1-2 hours). Stir praline through remaining chocolate and refrigerate until firm (1-2 hours).
  • 03
  • Meanwhile, for white chocolate ganache, place white chocolate in a bowl. Bring cream to the boil in a small saucepan and pour over white chocolate. Stand for 2 minutes to melt, then add butter and stir until glossy and combined. Refrigerate until firm (1-2 hours).
  • 04
  • Roll tablespoonfuls of each of the three mixtures, place on a tray, refrigerate until firm (1-2 hours). Melt remaining chocolate (70% cocoa solids) in a heatproof bowl over simmering water, set aside to cool slightly. Dip truffles in chocolate, dust with cocoa, refrigerate until set (1-2 hours), then serve.

At A Glance

  • Serves 55 people
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At A Glance

  • Serves 55 people

Featured in

Jul 2010

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