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.

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."

Bramble ripple ice-cream sandwiches


Berries and gin are a gorgeous combination and not only in a cocktail. For a winning dessert, we've folded a jammy blackberry and raspberry ripple through gin-infused ice-cream, and sandwiched it between crisp discs of meringue. Use fresh berries when they're in season; otherwise frozen work fine.

You'll need

800 ml pouring cream 100 ml milk 50 ml gin 50 ml crème de mûre (see note) 8 egg yolks 180 gm caster sugar Juice of 1 lime To serve: raspberries   Bramble syrup 200 gm caster sugar 200 gm each frozen raspberries and frozen blackberries 60 ml each gin and crème de mûre 2 tbsp liquid glucose Juice of 2 limes   Meringues 200 gm eggwhite 200 gm caster sugar 1 tsp vanilla bean paste 190 gm pure icing sugar 2 tbsp cornflour

Method

  • 01
  • Bring cream, milk, gin and crème de mûre to the simmer over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl until thick and pale, then whisk in lime juice. Pour cream mixture over, whisk to combine, then return to pan and stir continuously until mixture thickly coats the back of a spoon (5-6 minutes). Transfer to a bowl and refrigerate until chilled.
  • 02
  • Meanwhile, for bramble syrup, stir sugar, berries, gin, crème de mûre, glucose and 40ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until syrupy (8-10 minutes). Remove from heat, add lime juice, stir and stand until cooled.
  • 03
  • Churn chilled cream mixture in an ice-cream machine, then spoon into a container and fold in half the bramble syrup to form a ripple effect. Freeze until required (refrigerate remaining bramble syrup until required). Bring to room temperature before serving.
  • 04
  • For meringues, preheat oven to 120C. Whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form, then, whisking continuously, gradually add caster sugar and whisk until glossy. Add vanilla and whisk again. Sieve icing sugar and cornflour over, fold to combine, then transfer to a piping bag fitted with a 1cm plain piping tube. Pipe 8cm rounds of meringue onto baking trays lined with baking paper and bake, swapping trays halfway through to cook evenly, until crisp but not coloured (45-50 minutes). Cool completely on trays and store in an airtight container until required. Meringues will keep for a week.
  • 05
  • To serve, gently warm reserved bramble syrup over low heat to melt, place scoops of bramble ripple ice-cream on half the meringues, drizzle with a little bramble syrup, top with remaining meringues and serve with extra berries.

Note Crème de mûre is a blackberry liqueur available from select bottle shops. If unavailable, substitute with crème de cassis or extra gin. Another way to serve this bramble ripple ice-cream and meringue is Eton mess style. Crush meringues and layer in glasses or a serving bowl with bramble ripple ice-cream and syrup, finishing with a little extra syrup.


At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Nov 2013

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