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."

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."

Gâteau Basque


You'll need

1 egg 1 tbsp pouring cream For dusting: icing sugar To serve: preserved sour cherries   Almond pastry 300 gm caster sugar 275 gm softened butter Finely grated rind of 1 orange Finely grated rind of 1 lemon Scraped seeds of ½ vanilla bean 1 tsp orange-blossom water 2 eggs 1 egg yolk 350 gm plain flour 100 gm almond meal 1½ tsp baking powder   Armagnac cream 300 ml milk Scraped seeds of 1 vanilla bean 2 pieces each lemon and orange rind, removed with a peeler 3 egg yolks 100 gm caster sugar 30 gm plain flour 1 tbsp Armagnac 1 tsp dark rum 1 tsp orange-blossom water

Method

  • 01
  • For almond pastry, beat sugar, butter, orange and lemon rind, vanilla and orange-blossom water in an electric mixer until light and fluffy (4-5 minutes). Beat in eggs and yolk, add remaining ingredients and stir until a soft dough forms. Turn onto a well-floured surface, form one-third into a disc, then form remaining pastry into a disc. Wrap both pieces in plastic wrap and refrigerate to rest (overnight).
  • 02
  • For Armagnac cream, bring milk, vanilla seeds, lemon rind and orange rind to the boil in a saucepan over medium-high heat. Meanwhile, whisk yolks, sugar and flour in a separate bowl to combine. Whisking continuously, pour milk mixture over yolk mixture, whisk to combine, then return to pan and whisk continuously over medium heat until thick and smooth (2-3 minutes). Remove from heat, whisk in Armagnac, rum and orange-blossom water, cover closely with plastic wrap and refrigerate until chilled (3-4 hours).
  • 03
  • Preheat oven to 160C. Roll out larger almond pastry disc on a well-floured surface to 5mm thick and line base and sides of a 22cm-diameter, 3cm-deep fluted tart tin. Spread Armagnac cream over, filling to 1cm below rim (there may be a little mixture left over). Roll out smaller almond pastry disc on a well-floured piece of baking paper to 5mm thick, invert on top of Armagnac cream, peel off baking paper, press edges to seal then trim excess pastry. Lightly beat egg and cream in a small bowl and brush over pastry. Prick pastry top with a fork, cut three slashes in top for steam to escape and bake until dark golden (45-50 minutes). Cool to room temperature, dust with icing sugar, cut into thick wedges and serve with preserved sour cherries.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

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