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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."

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.

Salty-sweet bagels with ricotta and caramel sauce


You'll need

550 gm (2 2/3 cup) bread flour 55 gm (¼ cup) raw caster sugar 7 gm (1 sachet) dried yeast 1 tbsp honey or malt syrup For glazing: eggwash 30 gm pearl sugar (see note), for scattering To serve: firm ricotta   Caramel sauce 200 gm honey 110 gm (½ cup) caster sugar 125 gm salted butter, coarsely chopped 100 ml pouring cream

Method

  • 01
  • Process flour, sugar, yeast and 1 tsp sea salt in a food processor to combine. Add 375ml lukewarm water, process until smooth and combined (1-2 minutes), transfer to a lightly buttered bowl, cover with plastic wrap and stand until doubled in size (1 hour).
  • 02
  • Knock down dough, divide into 10 even pieces and roll into balls on a lightly floured surface. Working with one ball at a time, push your finger through the centre, then spin the dough around to form a 1.5cm-diameter hole. Place on an oven tray lined with baking paper, cover with a tea towel and stand until slightly risen (10 minutes).
  • 03
  • Preheat oven to 200C. Bring honey and 3.5 litres water to the boil in a large saucepan over medium-high heat and add bagels in batches. When bagels rise to the surface, simmer, turning once, until slightly puffed (30 seconds each side). Remove with a slotted spoon, pat dry with absorbent paper, place on oven trays lined with baking paper and brush with eggwash.
  • 04
  • Combine pearl sugar and 1 tsp sea salt flakes in a small bowl, scatter over bagels, pressing lightly, then bake, swapping trays halfway though cooking, until golden (15-20 minutes). Turn bagels, bake to dry bases (5 minutes), set aside and keep warm.
  • 05
  • Meanwhile, for caramel sauce, stir honey and sugar in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until dark caramel (6-7 minutes). Remove from heat, add butter, cream and 2 tsp sea salt (be careful, hot caramel will spit), stir to combine, transfer to an electric mixer, whisk until thick and cooled to room temperature (10-12 minutes) and set aside.
  • 06
  • Halve bagels, spread with ricotta and caramel sauce and serve.
Note Pearl sugar is available from The Essential Ingredient; if it’s unavailable, substitute crushed sugar cubes.

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

Boiling the bagels makes for an authentic chewy exterior; the longer they’re boiled, the chewier they’ll be. Serve the bagels fresh from the oven, or make them a day ahead and serve them toasted. This recipe’s also great with sliced banana.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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