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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."

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Australia's best rieslings

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Most popular recipes summer 2017

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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.

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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.

Mascarpone

Vanilla malt marshmallows


These fluffy, snowy pillows make the ideal do-ahead treat. They're even better served alongside a glass of warm malted milk - the perfect winter hand-warmer.

You'll need

2 tsp liquid glucose 375 gm white sugar 3 eggwhites 85 gm (¾ cup) malted milk powder 9 titanium-strength gelatine leaves, softened in cold water for 5 minutes Scraped seeds of 1 vanilla bean   Malted sugar 100 gm pure icing sugar 40 gm malted milk powder 10 gm (about 1 tbsp) cornflour

Method

  • 01
  • Stir glucose, 250gm sugar and 100ml water in a small saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until mixture reaches 118C on a sugar thermometer (3-5 minutes). Once sugar syrup reaches 118C, whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form, then gradually add remaining sugar and whisk until glossy.
  • 02
  • Continue cooking sugar syrup until it reaches 127C (6-8 minutes). Meanwhile, stir malted milk powder and 40ml hot water in a bowl until smooth, then add to syrup, bring back to the boil and cook until mixture reaches 121C (4-5 minutes). Remove from heat, squeeze excess water from gelatine, add to syrup and stir to combine. Gradually pour syrup into eggwhite mixture, whisking continuously on medium speed, then add vanilla seeds and whisk at high speed until cool and thick (10-12 minutes). Spoon into a 20cm square cake tin lined with baking paper, smooth top, and stand at room temperature until set (2-3 hours).
  • 03
  • For malted sugar, sieve ingredients into a tray to combine.
  • 04
  • Turn marshmallow out onto a sheet of baking paper dusted with malted sugar. Cut into cubes (around 2.5cm) with a knife dipped in hot water, toss in malted sugar to coat, then store in an airtight container in extra malted sugar, until required. Marshmallows will keep for 2 weeks.

At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

Featured in

Aug 2013

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