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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."

Coconut snow cones with young coconut and pineapple-ginger syrup


You'll need

6 young coconuts, liquid drained, liquid and flesh reserved separately in refrigerator (see below) 8 lychees, peeled, seeds removed   Pineapple-ginger syrup 1 pineapple, coarsely chopped 200 gm caster sugar 15 gm (3cm piece) ginger, coarsely chopped 2 kaffir lime leaves, torn

Method

  • 01
  • Combine coconut liquid with 250ml water, transfer to a shallow tray and freeze until frozen (6 hours or overnight). Scrape with a fork or churn through an ice shaver and freeze until required.
  • 02
  • Meanwhile, for pineapple-ginger syrup, process pineapple in a food processor until smooth, strain through a coarse sieve (discard solids), then combine in a saucepan with sugar, ginger and kaffir lime leaves and bring to the boil. Remove from heat and set aside to cool, then strain into a bowl, skim scum from surface and refrigerate until chilled (1-2 hours
  • 03
  • Half-fill chilled serving glasses with coconut flesh and lychees, top with shaved coconut ice, drizzle with pineapple-ginger syrup to taste and serve immediately.

Note Young coconuts have soft flesh and are filled with liquid suitable for drinking. They are usually sold with the outer green shell removed and the white fibrous husk partly cut away; they are available from Asian grocers and some supermarkets. To open a young coconut, place it flat-side down on a surface and carefully cut off the dome-shaped lid with the heel of a large knife. You'll need to use a bit of force. Pour out the liquid (or drink it with a straw) and remove the flesh with a spoon.


This dessert is perfectly refreshing on a hot summer's day. You'll need to begin this recipe a day ahead.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Fresh and sherbety moscato.

Featured in

Jan 2011

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