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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."

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.

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.

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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Peanut brittle


You'll need

For brushing: vegetable oil 440 gm (2 cups) caster sugar 125 gm butter, coarsely chopped 100 gm rice malt syrup (see note) 450 gm roasted salted peanuts

Method

  • 01
  • Brush an oven tray with oil and set aside. Combine sugar, butter, rice malt syrup and 170ml water in a saucepan over high heat and cook, stirring occasionally to prevent caramel from sticking to the base, until golden and caramelised (20-30 minutes; be careful, hot caramel will spit).Add peanuts, stir to combine and pour onto prepared tray. Set aside in a cool, dark place to cool and set (1 hour). Break into pieces and serve. Peanut brittle will keep stored in an airtight container in a cool, dry, dark place for 2-3 days.
Note Rice malt syrup is available from health-food shops and the health-food section of most supermarkets.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Dec 2013

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