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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.

Puffed pancake with honey-malt ice-cream and bananas


You'll need

20 gm butter, coarsely chopped 3 eggs 185 ml (¾ cup) milk 90 gm plain flour 20 gm hazelnut meal 3 tsp caster sugar ½ tsp freshly grated nutmeg Finely grated rind of 1 lemon For dusting: icing sugar To serve: thickly sliced banana and honey To serve: coarsely chopped roasted hazelnuts (optional)   Honey-malt ice-cream 80 gm honey 150 ml milk 450 ml pouring cream 75 gm malted milk powder 6 egg yolks 30 gm raw caster sugar

Method

  • 01
  • For honey-malt ice-cream, cook honey in a saucepan over medium-high heat until caramelised (2-3 minutes), then remove from heat and add milk (be careful, hot caramel will spit). Return to heat, whisk to combine, then add cream and malted milk powder and whisk to combine, then bring just to the simmer. Meanwhile, whisk yolks and sugar in a bowl until pale (3-4 minutes), then pour in cream mixture and whisk to combine. Return to pan and stir continuously over medium heat until mixture thickly coats the back of a wooden spoon (3-4 minutes), then strain into a clean bowl and refrigerate until chilled. Freeze in an ice-cream machine according to manufacturer’s instructions, then freeze until required. Makes about 1 litre.
  • 02
  • Preheat oven to 200C. Place butter in a 22cm-diameter ovenproof frying pan and place in oven until butter melts and pan is very hot (2-3 minutes).
  • 03
  • Meanwhile, process eggs, milk, flour, hazelnut meal, sugar, nutmeg and lemon rind in a food processor until smooth and combined. Carefully pour into hot pan, return to oven and bake until puffed and golden (12-15 minutes). Serve hot, dusted with icing sugar and topped with banana, honey and honey-malt ice-cream, then scatter with roasted hazelnuts.
This recipe is from the April 2013 issue of Australian Gourmet Traveller.

This pancake is baked rather than cooked on the stovetop. The cold batter is poured into hot fat, much like Yorkshire pudding, and puffs up to a fluffy texture. If you don’t want to make ice-cream, serve store-bought vanilla ice-cream scattered with malt powder.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Black coffee.

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