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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."

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.

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.

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."

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.

World's Best Chefs Talks

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

Torta di riso


You'll need

450 ml milk 300 ml pouring cream 160 gm arborio rice Scraped seeds of 1 vanilla bean 50 gm dark chocolate (70% cocoa solids), coarsely chopped 40 gm hazelnuts 4 egg yolks Finely grated rind of 1 orange 100 gm raw caster sugar 100 gm butter, melted and cooled 50 gm finely chopped glacé orange 1 egg ¼ tsp finely grated nutmeg ¼ tsp ground cinnamon For dusting: icing sugar   Brown sugar pastry 250 gm (1⅔ cups) plain flour 60 gm brown sugar 120 gm cold butter, coarsely chopped 3 egg yolks

Method

  • 01
  • For brown sugar pastry, process flour, sugar and a pinch of salt in a food processor to combine, add butter, process until mixture resembles fine crumbs, add yolks and process to combine. Turn onto a lightly floured surface, bring together with the heel of your hand, wrap in plastic wrap and refrigerate for 1 hour to rest.
  • 02
  • Roll out pastry on a lightly floured surface to 3mm thick, line a 22cm-diameter tart tin, trim edges and refrigerate to rest (1 hour).
  • 03
  • Meanwhile, bring milk, cream, rice and vanilla seeds to the boil in a saucepan over medium-high heat, reduce heat to medium and simmer, stirring occasionally, until liquid is absorbed and rice is tender (15-20 minutes).
  • 04
  • Preheat oven to 180C. Spread chopped chocolate on a tray and freeze until required. Spread hazelnuts on an oven tray, roast until browned (4-5 minutes), rub with a tea towel to remove skins, coarsely chop and set aside. Whisk yolks, orange rind, 80gm sugar and half the butter in a bowl to combine, stir into rice mixture and set aside to cool slightly. Stir in glacé orange, hazelnuts and chocolate, spoon into pastry case, filling to 5mm below rim (there may be a little mixture left over) and set aside.
  • 05
  • Whisk egg, spices, remaining butter and remaining sugar in a separate bowl, drizzle over rice mixture and bake until golden and firm to touch (45 minutes-1 hour; cover with foil if tart browns too quickly). Stand for 15 minutes, then dust with icing sugar and serve. Tart will keep refrigerated in an airtight container for 2 days; bring to room temperature before serving.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.

This delicately scented rice tart is lovely eaten warm from the oven, but can also be made a day ahead. It goes beautifully with pears baked slowly in a mixture of sugar syrup and plenty of Marsala with a little orange peel.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Sweet Marsala.

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