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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."

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.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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.

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.

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."

Baked greengages with liquorice panna cotta and ginger crumb


Greengages are a fabulous plum with a green skin and golden flesh that tastes like it's been soaked with honey. If you can't get them just substitute with another plum variety. Start this recipe a day ahead to set the panna cotta.

You'll need

750 gm greengage plums 1 tbsp honey 2 tbsp Stone’s green ginger wine   Liquorice panna cotta 750 ml (3 cups) milk 150 gm liquorice, thinly sliced (a soft, natural liquorice melts more easily) 75 gm (1/3 cup) caster sugar 3 leaves titanium-strength gelatine, softened in cold water for 5 minutes   Ginger crumb 240 gm plain flour 20 gm raw sugar 1 tbsp ground ginger 115 gm unsalted butter, melted

Method

  • 01
  • For liquorice panna cotta, stir milk, liquorice and sugar in a saucepan over medium heat until liquorice is mostly dissolved (about 10 minutes), then strain into a jug. Squeeze excess water from gelatine, add to warm milk mixture and stir to dissolve. Divide among 200ml serving glasses and chill in the refrigerator overnight to set.
  • 02
  • For ginger crumb, preheat oven to 180C. Mix together flour, sugar, ginger and ¾ tsp salt in a bowl. Stir in melted butter and 1 tbsp of water. Spread over an oven tray lined with baking paper and bake until golden (20-25 minutes). Cool to room temperature and store in an airtight container for up to 2 weeks.
  • 03
  • Increase oven to 190C. Place plums in a roasting dish, drizzle with honey and green ginger wine and roast until tender (15-20 minutes). Set aside to cool.
  • 04
  • Serve liquorice panna cotta topped with roasted greengages and ginger crumb.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A small glass of ice-cold limoncello.

Featured in

Mar 2014

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