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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.

Fratelli Paradiso’s Florentines


You'll need

75 gm caster sugar 50 ml pouring cream 50 gm butter, coarsely chopped 50 gm honey 25 gm liquid glucose 175 gm flaked almonds 100 gm whole almonds 6 red glacé cherries, halved 200 gm couverture dark chocolate (70% cocoa solids), finely chopped

Method

  • 01
  • Preheat oven to 170C. Stir sugar, cream, butter, honey and glucose in a deep saucepan until sugar dissolves. Bring to the boil over medium-high heat and cook until mixture reaches 112C on a sugar thermometer (4-6 minutes). Add flaked almonds and stir to combine. Line 2 oven trays with silicon mats or baking paper and divide mixture into 12 oiled 10cm-diameter tart rings (see note), spreading thinly and evenly. Decorate with whole almonds and cherries and bake in rings until golden brown (10-15 minutes). Remove rings and set aside to cool on trays.
  • 02
  • Meanwhile, melt two-thirds of the chocolate in a heatproof bowl placed over a saucepan of hot, not boiling, water (be sure water doesn’t get into chocolate) until chocolate reaches 43C-46C on a sugar thermometer (it’s important not to exceed this temperature). Remove bowl from heat, cool chocolate to 35C-38C, then add remaining chocolate and stir vigorously until melted. Coat bottom of Florentines with chocolate using a flat plastic spatula, allowing them to set slightly while you coat remaining, then coat again with a serrated-edge spatula or fork to produce a decorative pattern. Allow to set (20-30 minutes), then tidy edges with a pair of scissors before serving. Florentines will keep in an airtight container for a week.

Note Tart rings are available from kitchen supply shops.


"I really enjoy a short, sharp mid-week lunch at Sydney's Fratelli Paradiso and almost always finish with a coffee and Florentine," says Wennerbom. "I've tested many recipes for Florentines but none have been as good as theirs."


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Dec 2012

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