The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

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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."

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.

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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

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.

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."

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Praline bread pudding with bitter chocolate sorbet


If you love Nutella or praline-filled shell chocolates, this bread and butter-style pud is the thing for you. Shards of bitter chocolate and bitter chocolate sorbet keep it from being cloyingly sweet.

You'll need

500 ml (2 cups) pouring cream 250 ml (1 cup) milk 2 tsp vanilla extract 5 egg yolks 1 egg 100 gm raw caster sugar 12 thick slices soft white bread 80 gm dark chocolate (70% cocoa solids), coarsely chopped For dusting: demerara sugar and icing sugar   Bitter chocolate sorbet 200 ml milk 200 gm Dutch-process cocoa, sieved 120 gm dark chocolate (70% cocoa solids), finely chopped 120 gm raw caster sugar 60 gm liquid glucose   Praline mousse 330 gm (1½ cups) caster sugar 200 gm roasted hazelnuts 50 ml hazelnut oil or sweet almond oil 80 gm each milk chocolate and dark chocolate (56% cocoa solids), finely chopped 60 ml hazelnut liqueur 375 ml (1½ cups) pouring cream

Method

  • 01
  • For bitter chocolate sorbet, stir ingredients and 400ml water in a saucepan over medium-high heat until melted and smooth, then bring to the boil. Remove from heat, cool to room temperature, then refrigerate to chill. Churn in an ice-cream machine, then freeze until required. Makes about 1 litre.
  • 02
  • For praline mousse, stir sugar and 50ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook, without stirring but brushing down sides of pan with a wet pastry brush if sugar crystals start to form, until dark caramel (4-5 minutes). Remove from heat, add hazelnuts and stir quickly to combine, then tip out onto an oiled baking tray and set aside until it sets hard (30-40 minutes). Break into shards, then process two-thirds of the praline in a food processor with oil until a paste forms (reserve remaining praline to serve; store in an airtight container). Combine praline paste in a bowl with chocolate. Bring liqueur and half the cream to the boil in a saucepan over medium-high heat, then pour into chocolate mixture and stir until smooth and combined. Whisk remaining cream in a separate bowl to soft peaks, fold into praline mixture and refrigerate until firm (2-3 hours; this can be done 2-3 days ahead).
  • 03
  • Preheat oven to 150C. Bring cream, milk and vanilla to the simmer in a saucepan over medium-high heat. Whisk yolks, egg and sugar in a bowl to combine, pour cream mixture over, whisk to combine and set aside.
  • 04
  • Spread half the bread slices with a little praline mousse, then sandwich with remaining slices of bread. Cut into triangles, then layer in a 2-litre ovenproof dish, scattering with bitter chocolate as you go. Pour cream mixture over bread, allow to soak for 15 minutes, then scatter some of the praline shards over and a little demerara sugar and bake until golden and set (45-50 minutes). Stand for 15 minutes, then dust with icing sugar and serve warm with chocolate sorbet and extra praline shards.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

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