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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.

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.

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.

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.

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.

Rhubarb and strawberry buckle


You'll need

250 gm each rhubarb and strawberries, coarsely chopped 110 gm (½ cup) each caster sugar and rapadura sugar (see note) 160 gm softened butter 2 eggs 220 gm plain flour 40 gm hazelnut meal 1 tsp baking powder ½ tsp bicarbonate of soda 2 tsp each ground ginger and cinnamon 165 ml buttermilk To serve: crème fraîche   Hazelnut topping 80 gm rapadura sugar (see note) 40 gm plain flour 40 gm coarsely chopped hazelnuts 20 gm butter, melted

Method

  • 01
  • Preheat oven to 170C. For hazelnut topping, combine ingredients in a bowl, then freeze until required (this stops the topping melting into the cake when it’s baked).
  • 02
  • Combine rhubarb and strawberry in a bowl with 1 tbsp of each sugar and set aside.
  • 03
  • Beat butter and remaining sugars in an electric mixer until light and fluffy (4-5 minutes), add eggs one at a time, beating well after each addition. Stir in dry ingredients then buttermilk. Stir in one-third of rhubarb mixture, spoon into a 24cm-diameter cake tin buttered and lined on the base with baking paper. Scatter over remaining rhubarb mixture and hazelnut topping, bake until a skewer inserted withdraws clean (1¼-1½ hours). Cool in tin for 30 minutes, then on a wire rack to room temperature. Serve with crème fraîche.

Note Rapadura sugar is available from select health-food shops and delicatessens. If unavailable, substitute dark brown sugar.


The buckle is a dense fruit-studded cake with a crumbly crunchy top. We've added rapadura sugar for its more-ish, complex caramel-molasses flavour. You can sweeten the crème fraîche with a little rapadura sugar too - it's a heavenly combination. This cake is best eaten on the day of making.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Jun 2011

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