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.

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.

Ponderaciones with manjar blanco and chocolate ice-cream


You'll need

For deep-frying: vegetable oil To serve: pure icing sugar, sieved To serve: good-quality chocolate ice-cream   Ponderacion batter 2 eggs, lightly whisked 150 gm (1 cup) plain flour 150 gm caster sugar 230 ml milk   Manjar blanco 1 litre (4 cups) milk 440 gm (2 cups) caster sugar Scraped seeds of ½ vanilla bean 2 tbsp pouring cream

Method

  • 01
  • For manjar blanco, stir milk, sugar and vanilla seeds gently over low heat until mixture starts to change colour, then stir continuously until a thick cream-coloured sauce forms (40-50 minutes). Add cream and set aside.
  • 02
  • Meanwhile, for ponderacion batter, beat ingredients and a pinch of salt gradually until a smooth batter forms.
  • 03
  • Pour oil into a wide saucepan to 4cm deep and heat to 190C. Holding the rim of a 8cm flower-shaped cutter with tongs, place it in hot oil (be careful, hot oil will spit) until very hot (1 minute), then quickly dip it into the batter up to the top of the mould (it should sizzle when it hits the batter; if it isn’t hot enough, the batter may not stick), then quickly return to oil and fry, holding under the oil with tongs, until golden and crisp (3-5 minutes; be careful, hot oil will spit). Drain on absorbent paper, then shake a little to help detach it from the mould. Repeat with remaining batter, then dust ponderaciones with icing sugar and serve topped with ice-cream and drizzled with manjar blanco to taste.

These are somewhere between tuilles and fried pastries and the technique for making them is quite unusual. A mould is dipped into batter and then into hot oil, so the batter takes its shape. These traditional moulds come in various shapes (spirals and flowers are common) and have a long handle not unlike a brûlée iron to make the frying easier. The real thing is hard to find in Australia, so instead we've used tongs and a flower-shaped biscuit cutter. Manjar blanco is similar to dulche de leche but not as caramelised. It is a classic accompaniment to the ponderaciones. We've added a scoop of chocolate ice-cream to salute the chocolate of Peru.


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Rich, luscious Pedro Ximénez.

Featured in

Jan 2013

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