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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.

Cherry lardy cake


We've charged up this old English dish with dried cherries instead of the traditional currants. Cooling the cake upside-down allows the melted lard to be re-absorbed.

You'll need

600 gm pork back-fat, cut into 3cm cubes 500 gm bread flour, plus extra for dusting 300 ml warm milk 10 gm dried yeast 10 gm fine sea salt 200 gm dried cherries 50 gm caster sugar 1 tsp ground cinnamon

Method

  • 01
  • Cook pork back-fat over medium heat in a saucepan with 3cm water until fat renders and only crisp golden cubes remain (30 minutes-1 hour). Strain and chill in an airtight container in the refrigerator (2-3 hours). Cut 320gm lard into small dice and refrigerate until required. Remaining lard will keep for 2-3 months.
  • 02
  • Combine flour, milk, yeast and salt in a bowl and mix to a soft dough. Melt 20gm diced lard in a small saucepan and add to dough, then turn out on to a floured surface and knead until smooth and elastic. Transfer dough to a clean bowl, cover and stand until doubled in size (1-2 hours).
  • 03
  • Combine dried cherries, sugar and cinnamon in a separate bowl and set aside.
  • 04
  • Knock back dough, then roll out to a 30cm x 40cm rectangle. Scatter over half the dried fruit mixture and half the remaining diced lard, then roll to form a short cylinder.
  • 05
  • Turn dough 90 degrees, then roll out again to a 30cm x 40cm rectangle. Scatter over remaining fruit and remaining diced lard and roll again to form a short cylinder. Turn 90 degrees, then roll to a 20cm square and place in a buttered 20cm square cake tin. Stand until doubled in size (30 minutes).

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2011

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