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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."

Most popular recipes summer 2017

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

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.

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.

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."

Egg and anchovy soup


This Umbrian soup is usually made with a plain frittata, but we've added anchovies and lemon rind to ours. The salsa verde accompaniment isn't traditional, but it gives the soup a lovely hit of flavour.

You'll need

160 ml milk 2 eggs 20 gm plain flour ¼ cup finely chopped flat-leaf parsley, plus extra to serve 6 anchovy fillets, finely chopped Finely grated rind of 1 lemon 30 gm butter, coarsely chopped 1.75 litres (7 cups) veal stock or chicken stock To serve: finely chopped chives   Salsa verde 1 cup (firmly packed) flat-leaf parsely ¼ cup finely chopped chives 6 anchovy fillets 2 garlic cloves Finely grated rind and juice of 1 lemon 200 ml extra-virgin olive oil 50 ml olive oil

Method

  • 01
  • For salsa verde, process ingredients except oils in a food processor until finely chopped, then, with motor running, add oils in a thin steady stream, processing to combine. Season to taste and refrigerate until required.
  • 02
  • Whisk milk, egg and flour in a bowl until smooth, stir in parsley, anchovy and lemon rind, season to taste. Heat one-third of the butter in a 23cm-diameter non-stick frying pan over medium-high heat until foaming, add one-third of egg mixture and cook until set (2-3 minutes). Transfer to plate, roll into a cylinder and repeat with remaining butter and egg mixture. Thickly slice frittata widthways and divide among warmed serving bowls.
  • 03
  • Bring stock to the simmer in a large saucepan over medium-high heat, season to taste and ladle over frittata. Serve hot, scattered with chives and extra parsley, with salsa verde to the side.

Note If using chicken stock for this recipe, you can add the coarsely shredded chicken to the soup too.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2011

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