The February issue

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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.

Chongos Zamoranos


You'll need

1 litre (4 cups) milk 2 egg yolks .4 ml vegetarian rennet (see note) 75 gm (1/3 cup) light muscovado or brown sugar ½ each papaya and mango, diced, to serve To serve: thinly sliced mint 1 cinnamon quill, dry-roasted and finely ground in a mortar and pestle, then sieved, to serve

Method

  • 01
  • Whisk milk, yolk and rennet in a saucepan to combine, then stir occasionally over medium heat until mixture is just hot to touch (41-48C, 5-7 minutes; be careful not to overheat the mixture or it will curdle). Set aside in a warm place until curd sets (30-40 minutes), then cut into rough 10cm cubes with a knife. Scatter sugar along the cuts (be careful not to cover the curd with sugar and weigh the curd down), heat over very low heat until curd sets and sugar dissolves (1½ hours), then cool to room temperature.
  • 02
  • Divide papaya and mango among bowls, top with curds spooned from syrup with a slotted spoon, then spoon over a little syrup, scatter with mint and cinnamon and serve.

Note Vegetarian rennet is available from The Essential Ingredient; you'll need a pipette or syringe to measure the small amount.


This dish from Zamora, Mexico, is adapted from Diana Kennedy's curd recipe in her cookbook The Essential Cuisines of Mexico; you can eat it as a dessert or snack. The curd is best enjoyed warm or at room temperature, when the texture and taste are similar to those of crème caramel. Use seasonal fruit to accompany the curds - bananas also work very well.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A sherbety moscato.

Featured in

Sep 2011

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