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."

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.

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.

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.

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.

Blueberry cobbler with lemon curd cream


You'll need

240 gm plain flour ½ tsp baking powder 80 gm unsalted butter, at room temperature 220 gm (1 cup) caster sugar 2 eggs, lightly whisked 125 ml (½ cup) buttermilk 1 kg blueberries (about 8 punnets) 1 tbsp dark rum Scraped seeds of ½ vanilla bean 1 tsp ground cinnamon For dusting: pure icing sugar (optional) To serve: vanilla ice-cream (optional)   Lemon curd cream 5 egg yolks 110 ml lemon juice 100 gm caster sugar 125 gm unsalted butter, diced, chilled 250 ml (1 cup) thickened cream, whisked to soft peaks

Method

  • 01
  • For lemon curd cream, whisk yolks, lemon juice and sugar in a heatproof bowl over a saucepan of simmering water until thick and pale (4-5 minutes). Remove from heat then whisk in butter, a piece at a time, until thick and emulsified. Transfer to a clean bowl, refrigerate until well chilled, then whisk in cream and refrigerate until required.
  • 02
  • Preheat oven to 180C. Sieve 230gm flour and baking powder into a bowl and set aside. Beat butter and 150gm caster sugar in an electric mixer until light and fluffy (4-5 minutes), scraping down sides of bowl occasionally. Gradually add egg, beat to combine, then add 30gm flour mixture and beat to combine. Add buttermilk, then remaining flour mixture, beat until smooth and combined. Set aside.
  • 03
  • Combine blueberries, rum, vanilla, 50gm caster sugar and remaining flour in a separate bowl, then spoon into a 1.75-litre ovenproof dish and dollop batter over berry mixture. Combine cinnamon and remaining caster sugar in a small bowl, scatter over cobbler and bake until golden and a skewer inserted into batter withdraws clean (35-40 minutes). Dust with icing sugar and serve warm with lemon curd cream and vanilla ice-cream.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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