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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.

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.

World's Best Chefs Talks

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

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.

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."

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.

Burnt butter fruit mince tartlets


You'll need

130 gm cold butter, coarsely chopped 900 gm dark fruit mixture 400 gm brown sugar 3 Granny Smith apples, coarsely grated Finely grated rind and juice of 1 orange 1½ tsp ground cinnamon ¾ tsp finely grated nutmeg ½ tsp each ground cloves and ground ginger For brushing: lightly beaten egg For dusting: pure icing sugar   Burnt butter pastry 400 gm cold butter, coarsely chopped 625 gm plain flour 150 gm brown sugar 11 egg yolks

Method

  • 01
  • For burnt butter pastry, cook butter in a saucepan over medium-high heat, stirring occasionally, until nut-brown (4-5 minutes), then remove from heat. Refrigerate, stirring occasionally, until solid (1 hour). Combine flour, sugar and a pinch of salt in a food processor. Coarsely chop burnt butter, add to flour mixture and process until mixture is sandy in texture, then add yolks and process to combine. Turn onto a work surface, bring together with the heel of your hand, form into a flat disc, wrap in plastic wrap and refrigerate to rest (1 hour). (Depending on the capacity of your food processor, it may be easier to make the pastry in 2 batches.)
  • 02
  • Meanwhile, preheat oven to 180C. Cook butter in a saucepan over medium-high heat, stirring occasionally, until nut-brown (2-3 minutes), remove from heat and cool slightly, then combine in a bowl with dark fruit mixture, brown sugar, apple, orange rind and juice and spices, mixing well. Set aside.
  • 03
  • Roll out pastry on a lightly floured surface to 3mm thick, cut out eighteen 12cm-diameter rounds and line eighteen 80ml muffin moulds, then brush edges with eggwash. Divide fruit mixture among pastry cases, filling to 5mm below rims (there may be a little fruit mixture left over). Re-roll pastry scraps, cut out eighteen 8cm-diameter rounds and cut a small hole in the centre of each. Place a round over each pastry case, press edges to seal then trim excess pastry. Brush tops with eggwash and bake, turning trays occasionally, until golden (15-20 minutes). Cool for 30 minutes in moulds, then run a small knife around sides of moulds, carefully remove and cool completely on a wire rack. Serve dusted with icing sugar. Tartlets will keep stored in an airtight container for 3 days.

At A Glance

  • Serves 18 people
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At A Glance

  • Serves 18 people

Featured in

Dec 2012

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