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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."

Orient Express


You'll need

100 gm (½ cup) tapioca pearls, soaked in cold water for 5 minutes, drained, rinsed under cold running water (see note) 185 gm dark palm sugar, finely chopped 50 ml strong-brewed jasmine tea 200 ml coconut cream To serve: toasted shredded coconut   Star anise ice-cream 450 ml pouring cream 375 ml (1½ cups) milk 5 star anise 6 egg yolks 150 gm caster sugar   Lychee and ginger sorbet 380 gm lychee flesh 200 ml sugar syrup 2 tbsp finely grated fresh ginger   Cucumber and coriander jelly 500 gm Lebanese cucumbers (about 4) ½ cup (firmly packed) coriander 2 titanium-strength gelatine leaves, softened in cold water for 5 minutes 1½ tbsp caster sugar

Method

  • 01
  • For star anise ice-cream, bring cream, milk and star anise to the boil in a large saucepan over medium-high heat. Whisk egg yolks and sugar in a bowl until thick and pale. Pour in cream mixture, whisk to combine, return mixture to pan and stir over low-medium heat until mixture thickly coats the back of a spoon (5-6 minutes). Strain through a fine sieve into a bowl, refrigerate until chilled, then freeze in an ice-cream machine until required. Makes about 1 litre.
  • 02
  • For lychee and ginger sorbet, purée ingredients in a blender until smooth and freeze in an ice-cream machine until required. Makes about 750ml.
  • 03
  • For cucumber and coriander jelly, juice cucumber and coriander in an electric juicer to yield 850ml juice (see note), skim scum from surface and transfer 200ml (reserve remainder) to a small saucepan and warm over medium heat. Squeeze gelatine to remove excess water then add to pan with sugar, stir to dissolve, transfer to a container, add remaining juice, stir to combine and refrigerate until set (4-5 hours).
  • 04
  • Cook tapioca in a saucepan of boiling water, stirring occasionally, until translucent (10-15 minutes). Drain, rinse under cold running water, transfer to a bowl and refrigerate until chilled. Meanwhile, stir palm sugar and jasmine tea in a saucepan over low heat until sugar dissolves, simmer until slightly thickened (8-10 minutes), then set aside to cool to room temperature. Add tapioca, stir to combine and refrigerate until required.
  • 05
  • Divide tapioca mixture among chilled glasses, pour coconut cream over, top with cucumber and coriander jelly and scoops of lychee and ginger sorbet and star anise ice-cream, scatter with toasted shredded coconut and serve immediately.
Note Tapioca pearls are available from Asian grocers. If you don’t have a juicer, purée the cucumber and coriander in a blender then pass it through a fine sieve.

This recipe is from the February 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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