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."

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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

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.

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.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

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."

Coconut and lime cheesecake with brown sugar pineapple


You'll need

750 gm cream cheese, at room temperature 110 gm (½ cup) brown sugar 55 gm (¼ cup) raw caster sugar 3 eggs 200 ml coconut cream Finely grated rind and juice of 2 limes Scraped seeds of 1 vanilla bean   Coconut base 150 gm (1 cup) plain flour 60 gm shredded coconut 50 gm brown sugar 70 gm butter, melted   Candied coconut 100 gm fresh coconut flesh 40 gm raw caster sugar   Brown sugar pineapple 380 gm brown sugar 1 pineapple, thickly sliced into rounds, edges trimmed and core removed with pastry cutters, halved Juice of 2 limes

Method

  • 01
  • For coconut base, preheat oven to 180C. Combine flour, coconut, brown sugar, a pinch of salt and 40gm melted butter in a bowl, spread on an oven tray lined with baking paper and bake, stirring occasionally, until evenly golden (6-8 minutes), then set aside to cool. Process in a food processor with remaining butter to combine, then press into the base of a 23cm-diameter spring-form cake tin buttered and lined on the base with baking paper and bake until golden (8-10 minutes).
  • 02
  • Meanwhile, process cream cheese and sugars in a food processor until smooth, add eggs one at a time and process to combine. Add coconut cream, lime rind and juice and vanilla seeds, process to combine. Pour over coconut base, reduce oven to 160C and bake until light golden and set around edges with a slight wobble in the centre (25-30 minutes). Cool to room temperature then refrigerate until completely chilled (2-3 hours).
  • 03
  • Meanwhile, for candied coconut, remove brown skin from coconut flesh with a peeler (discard) and peel flesh into strips, then combine in a saucepan with sugar and shake pan occasionally over medium-high heat until liquid leaches from coconut (1-2 minutes). Reduce heat to low, shake pan occasionally until mixture is dry but not coloured (8-10 minutes), spread on a tray lined with baking paper and cool completely.
  • 04
  • Meanwhile, for brown sugar pineapple, spread half the sugar in the base of a large frying pan, add half the pineapple in a single layer and cook over medium-high heat, turning occasionally, until sugar melts and pineapple caramelises (3-4 minutes). Transfer pineapple to a tray, strain syrup into a bowl, wipe out pan and repeat with remaining sugar and pineapple. Add lime juice to syrup and refrigerate pineapple and syrup separately until chilled. Serve cheesecake topped with brown sugar pineapple, drizzled with syrup and scattered with candied coconut.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Jan 2012

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