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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.

Buttermilk and strawberry soft-serve cones


Large disposable piping bags are great for this recipe - you can have them filled and ready to go, then just cut the end when you're about to pipe the ice-cream into the cones. Or do the same with a normal piping bag fitted with a nozzle, placing it in a large measuring jug or glass to catch any drips as you fill it.

You'll need

250 gm strawberries, hulled and coarsely chopped 220 gm (1 cup) caster sugar 60 ml (¼ cup) lemon juice 2 tbsp liquid glucose 12 small ice-cream cones 300 ml pouring cream Thinly peeled rind of 1 lemon 1 vanilla bean, split, seeds scraped 6 egg yolks 300 ml buttermilk To serve: sprinkles (optional)

Method

  • 01
  • Simmer strawberries, 90gm sugar, 1 tbsp lemon juice and glucose in a small saucepan over medium heat until reduced by half (6-8 minutes). Cool, then purée the mixture with a stick blender. Reserve 2 tbsp strawberry purée, then divide remaining between cones and freeze cones until required.
  • 02
  • Bring cream, lemon rind and vanilla bean and seeds to a bare simmer in a saucepan over medium heat. Meanwhile, whisk yolks and remaining sugar in a large bowl until thick and pale (2-3 minutes), then whisk in remaining lemon juice. Add cream mixture to yolk mixture in a thin steady stream, whisking until incorporated. Return to saucepan and stir continuously over low heat until mixture thickly coats the back of a wooden spoon (6-8 minutes). Strain into a bowl placed over another bowl filled with iced water, cool slightly (15-20 minutes), then add buttermilk and set aside to cool completely, stirring occasionally. Churn in an ice-cream machine until frozen, then spoon buttermilk ice-cream into a piping bag fitted with a 2cm nozzle, adding reserved purée at intervals as you go. Place bag in a bowl or on a tray and freeze until just firm (45 minutes to 1 hour).
  • 03
  • Before piping the ice-cream, squeeze the bag to evenly loosen ice-cream, then pipe it into cones (if ice-cream becomes too soft, return to freezer to firm up before continuing). Top with sprinkles and serve immediately, or return to the freezer to serve later.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Jan 2015

Recipes (12 )

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