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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.

Banana split ice-cream cups


Make the sauce ahead and just warm it before assembling this dessert.

You'll need

300 ml thickened cream 300 ml crème fraîche 4 bananas, thickly sliced diagonally 1 litre each banana, chocolate and vanilla-bean ice-creams 70 gm (½ cup) dry-roasted unsalted peanuts, coarsely chopped   Salted caramel sauce 220 gm (1 cup) caster sugar 125 gm butter, diced 200 ml thickened cream Scraped seeds from ½ split vanilla bean 1 tbsp sea salt flakes

Method

  • 01
  • For salted caramel sauce, spread caster sugar over the base of a large saucepan and cook without stirring over medium-high heat until a light caramel forms around the edge (3-5 minutes). Gently tilt and swirl the pan so caramel forms evenly until most of the sugar is melted, and the caramel is deep golden and just begins to smoke (3-5 minutes). Add butter, cream and vanilla (carefully – the hot caramel will spit), and salt to taste. Reduce heat to medium and cook, stirring occasionally, until caramel dissolves and a thick sauce forms (3-5 minutes). Set aside to cool.
  • 02
  • Whisk cream and crème fraîche to soft peaks.
  • 03
  • To serve, divide banana slices among small bowls. Top with ice-creams, whipped cream and peanuts, and drizzle with salted caramel.

At A Glance

  • Serves 8 people
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Recipe collections

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2017 Restaurant Guide

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At A Glance

  • Serves 8 people

Featured in

Aug 2013

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