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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."

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.

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.

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.

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.

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."

Ciaramicola


You'll need

3 large eggs, at room temperature 60 ml pomegranate liqueur (see note) 6 drops rose pink colouring (optional) Scraped seeds of 1 vanilla bean 230 gm plain flour, sifted 150 gm caster sugar ¾ tsp baking powder 185 gm unsalted butter, at room temperature To decorate: hundreds-and-thousands   Italian meringue 180 gm caster sugar 3 eggwhites Pinch of cream of tartar

Method

  • 01
  • Preheat oven to 170C. Combine eggs, liqueur, colouring and vanilla in a bowl. Mix dry ingredients and a pinch of salt in an electric mixer on low speed, add butter and half the egg mixture, mix until moistened, increase speed to medium and beat for 1 minute. Add remaining egg mixture in 2 batches, beating well after each addition. Transfer to a 1.5-litre buttered and flour-dusted bundt tin, tap tin on bench to level mixture, bake until cake is golden and a skewer withdraws clean (25-35 minutes; see note). Cool in tin for 10 minutes, then turn onto a wire rack.
  • 02
  • For Italian meringue, stir sugar and 200ml water in a small saucepan over high heat until sugar dissolves. Reduce heat to medium and brush down sides of pan with a wet pastry brush to remove sugar crystals. Cook until syrup reaches 115C on a sugar thermometer (soft ball stage; 8-12 minutes). Whisk eggwhite with cream of tartar in an electric mixer on medium speed until soft peaks form. Meanwhile, bring sugar syrup to 121C (hard ball stage). Increase mixer speed to high and gradually pour syrup into meringue (be careful as hot syrup may spatter). Beat at medium speed until glossy and cooled to room temperature (10-15 minutes). Spoon immediately over cake and spread into peaks with a palette knife. Scatter with hundreds-and-thousands and serve.
Note Pomegranate liqueur is available from select liquor shops; you can substitute pomegranate juice. The cake may crack on top as it cooks, but this doesn't matter because the top becomes the base.

This recipe is from the April 2012 issue of Australian Gourmet Traveller.

Umbria is famous for truffles, mountains and art. We'd like to think this meringue-topped cake from Perugia combines at least the art and the mountains. It's traditionally baked by the women of the region for their future husbands. Most recipes call for a scarlet-coloured liqueur called Alchermes to give the cake mixture its tint; it's hard to find in Australia, so we've used pomegranate liqueur instead. Ciaramicola is best eaten on the day it's made, and is particularly good served warm. Go wild with the sprinkles.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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