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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

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Fig recipes

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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

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Christine Manfield recipes

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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.

Mississippi mud cakes


You'll need

380 gm caster sugar 280 ml milk 250 gm butter, coarsely chopped 240 gm dark chocolate (70% cocoa solids), finely chopped 50 ml Bourbon 270 gm plain flour 40 gm Dutch-process cocoa, plus extra for dusting ½ tsp baking powder 2 eggs To serve: heavy cream (45% milk fat)   Chocolate-Bourbon sauce 220 gm (1 cup) caster sugar 160 gm dark chocolate (70% cocoa solids), finely chopped 50 ml Bourbon

Method

  • 01
  • Preheat oven to 160C. Combine sugar, milk, butter, chocolate and Bourbon in a bowl and stir occasionally over simmering water until smooth (2-3 minutes), then cool to room temperature. Sieve over flour, cocoa and baking powder, whisk to combine, then whisk in eggs. Pour into eight 250ml dariole moulds, buttered, floured and lined on the base with baking paper, filling to 1cm below tops (there may be a little mixture left over). Bake until a skewer withdraws clean (25-30 minutes). Cool in tins, then run a small knife around sides of cakes and turn out.
  • 02
  • For chocolate-Bourbon sauce, stir sugar and 60ml water in a small saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook until dark caramel (4-5 minutes), remove from heat and add 80ml water (be careful as hot caramel may spit). Return to heat, add chocolate and Bourbon, stir until smooth and set aside.
  • 03
  • Preheat oven to 180C. Place cakes on an oven tray lined with baking paper and warm though in oven (5-10 minutes). Dust with cocoa and serve with chocolate-Bourbon sauce and thick cream.

It's said that these cakes - ubiquitous on café menus in the 1980s - take their name from their resemblance to the muddy waters of the mighty Mississippi River. This recipe is based on the classic Women's Weekly recipe, but we've added a good slug of Bourbon to warm things up a little. A fudgy chocolate-Bourbon sauce and a dollop of thick cream round things off perfectly.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Aug 2011

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