The February issue

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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."

Mascarpone gelato with espresso ripple


This dessert is a play on the much-loved flavours of tiramisù. Gelato has a higher milk content than regular ice-cream, so it freezes a lot harder, and we find it best to transfer it to the fridge for about 20 minutes before serving to soften slightly.

You'll need

900 ml milk 80 ml Marsala 1 vanilla bean, split, seeds scraped 6 egg yolks 240 gm caster sugar 750 gm mascarpone To serve: plain chocolate biscuits or savoiardi, crumbled   Espresso caramel 300 gm caster sugar 100 gm liquid glucose or corn syrup 70 ml espresso coffee 80 ml (1/3 cup) pouring cream 70 gm butter, diced

Method

  • 01
  • For espresso caramel, stir sugar, glucose and 100ml water in a saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook without stirring until the mixture turns dark caramel (5-6 minutes). Remove from heat, carefully add espresso and 50ml water (take care, hot caramel will spit) and return to heat. Add cream and butter, and whisk to combine. Simmer until a thick syrup forms (4-5 minutes). Transfer to a container and refrigerate until thick and cooled (2-3 hours).
  • 02
  • Meanwhile, bring milk, Marsala and vanilla to the simmer in a saucepan over medium-high heat. Whisk yolks and sugar in a bowl until pale (4-5 minutes), then pour milk mixture over, whisking continuously to combine. Return to pan and stir continuously over medium heat until custard thinly coats the back of a spoon (4-5 minutes), then strain into a bowl.
  • 03
  • Whisk mascarpone in a bowl to soften, then gradually add custard, whisking until smooth and combined. Refrigerate to chill, then churn in an ice-cream machine. Spoon mascarpone gelato into a chilled container, swirling a little espresso caramel through to form a ripple effect, then freeze until firm (3-4 hours). Makes about 2 litres.
  • 04
  • Bring remaining espresso caramel to room temperature 30 minutes before serving or warm gently in a saucepan over low heat. Serve scoops of mascarpone gelato topped with espresso caramel and crumbled biscuits.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

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