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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."

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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.

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

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

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."

Roscón de reyes


You'll need

110 ml milk 25 gm fresh yeast 60 gm caster sugar 500 gm (3 1/3 cups) bread flour 55 ml olive oil Finely grated rind of 1 lemon and 1 orange 2 eggs, at room temperature, plus 1 egg yolk mixed with 20ml water, for brushing 75 gm unsalted butter, coarsely chopped To serve: glacé ginger, halved glacé cherries and blanched almonds   Lemon glaze 400 gm pure icing sugar, sieved Juice of 1 lemon

Method

  • 01
  • Warm milk and 100ml water in a saucepan over low heat until lukewarm, add yeast and 1 tsp sugar and set aside in a warm place until foaming (4-5 minutes). Combine flour, oil, citrus rinds and remaining sugar in an electric mixer fitted with a paddle attachment, gradually add milk mixture, beat for 5 minutes, add eggs and beat to combine. Beating continuously, gradually add butter and beat until a soft dough forms (3-4 minutes). Cover and set aside in a warm place until doubled in size (1-1½ hours).
  • 02
  • Preheat oven to 180C. Knock back dough, cover and set aside to rest (10 minutes). Turn onto a lightly floured surface, roll into a 30cm x 50cm rectangle, then roll into a long cylinder, pinch edge to seal firmly and place seam-side down on an oven tray lined with baking paper. Bring ends together to form a ring and pinch to seal. Cover with greased plastic wrap and set aside in a warm place until nearly doubled in size (30-40 minutes). Brush with eggwash and bake for 15 minutes, then cover loosely with foil to prevent browning and bake until loaf sounds hollow when tapped (10-15 minutes). Transfer to a wire rack and set aside to cool.
  • 03
  • For lemon glaze, stir ingredients and enough water in a bowl to reach thick drizzling consistency. Drizzle roscón with glaze, stand until almost set, scatter with ginger, cherries and almonds and serve.

"In other words 'the kings' doughnut'," says Camorra. "It's traditionally served around the sixth of January, which is Three Kings' Day, or the day in Spain which features processions representing the three kings who came to give gifts at Jesus' birth. All these kings will be throwing out presents to the kids in the street, and normally this cake will have some sort of little trinket in it for the kids to find. It's a very simple cake, almost like a yeasty, citrusy brioche. Sometimes you'll find it filled with crème pâtissière, but usually it's just the brioche, some glacé fruits and the icing."


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2012

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