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Australia's best rieslings

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Fig recipes

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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."

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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.

Mascarpone

Fried pastries with espresso mascarpone


These more-ish fried pastries are made from a lightly sweetened pasta dough, then deep-fried until crisp. The dusting of coffee-spiked icing sugar and accompanying espresso mascarpone make this the perfect finish to a meal.

You'll need

225 gm (1½ cups) plain flour 2 tsp Dutch-process cocoa ½ tsp ground cinnamon 2 tbsp caster sugar 60 ml Marsala or vin santo 1 egg 20 gm butter, melted 100 gm pure icing sugar 2 tsp very finely ground coffee beans For deep-frying: vegetable oil   Espresso mascarpone 250 gm mascarpone 40 gm pure icing sugar, sieved 30 ml espresso-strength coffee

Method

  • 01
  • Sift flour, cocoa and cinnamon into a bowl, add caster sugar, Marsala, egg and butter and stir until dough starts to come together. Turn onto a lightly floured surface and knead until dough is smooth and elastic (5-10 minutes). Wrap in plastic wrap and refrigerate to rest (1 hour).
  • 02
  • Meanwhile, for espresso mascarpone, whisk ingredients in a bowl until smooth and combined, then refrigerate until required.
  • 03
  • Sift icing sugar and ground coffee together, return to a fine sieve and set aside.
  • 04
  • Divide dough into four. Working with one piece at a time, and using a pasta machine with rollers at widest setting, feed dough through rollers, reducing settings one notch at a time until 2mm thick. Cut into long strips with a fluted pastry wheel, then tie each into a loose knot and place in a single layer on a tray.
  • 05
  • Heat oil in a deep saucepan or deep-fryer to 180C. Deep-fry pastries in batches, turning occasionally, until crisp and golden (1-2 minutes; be careful as hot oil may spit), then drain on absorbent paper and dust heavily with icing sugar mixture. Serve warm or at room temperature with espresso mascarpone for dipping.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

May 2011

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