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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.

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.

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.

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.

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.

Caramelised apple Danish with cardamom icing


You'll need

7 gm (1 sachet) dried yeast 90 ml pouring cream, at room temperature 1 egg, at room temperature 240 gm plain flour 180 gm chilled butter, diced 30 gm raw caster sugar Finely grated rind of 1 lemon ¼ tsp ground cardamom To serve: coarsely chopped roasted almonds (optional)   Caramelised apple filling 40 gm butter, diced 2 each Granny Smith apples and pink lady apples, cored and cut into eighths 80 gm icing sugar 50 ml dessert wine Juice of ½ lemon   Cardamom icing 160 gm icing sugar, sieved ¼ tsp ground cardamom 1½ tbsp buttermilk 2 tsp lemon juice

Method

  • 01
  • Combine yeast and 80ml lukewarm water in a bowl and set aside in a warm place until foaming (4-5 minutes), then add cream and egg, and whisk to combine. Pulse flour, butter, sugar, rind and cardamom in a food processor until butter is pea-sized, then add to cream mixture and mix to form a rough dough. Cover with plastic wrap and refrigerate to rest (at least 4 hours or overnight).
  • 02
  • Turn dough out onto a lightly floured surface, knead and form into a rough disc, then roll out to a 30cm square. Fold the top third down and the bottom third up to cover (like folding a letter), then do the same with left and right edges – you will end up with a small square. Wrap in plastic wrap and refrigerate to rest for 30 minutes. Place dough seam-side down on a lightly floured work surface and repeat rolling, folding and resting twice more. (At this stage the dough can be tightly wrapped in plastic wrap and frozen; defrost in the refrigerator before serving.)
  • 03
  • For caramelised apple filling, heat butter in a large frying pan over medium-high heat until foaming, add apples and cook, tossing occasionally, until beginning to soften around the edges (2-3 minutes). Sieve icing sugar over apples, toss to combine and cook, tossing occasionally, until apples begin to caramelise (6-8 minutes). Add dessert wine and lemon juice, and cook, tossing apples occasionally, until glazed and tender, and liquid reduces to a caramel (2-3 minutes). Cool to room temperature and pour off any juices that pool in the bottom.
  • 04
  • Preheat oven to 180C. Roll out dough on a lightly floured surface to a 28cm x 30cm rectangle. With the shortest side of a 15cm x 25cm cake tin facing you and the longest side of the pastry facing you, place the pastry in the cake tin so it overhangs the sides of the tin evenly. Spread caramelised apple filling evenly over the pastry lining the tin, then cut overhang at a 45-degree angle into 1cm strips up to the edge of the tin (using kitchen scissors is the easiest way to do this). Fold strips alternately from each side to form a lattice pattern, then brush with eggwash and bake until dark golden (15-20 minutes). Cool in tin for 15 minutes, then transfer Danish to a wire rack to cool.
  • 05
  • For cardamom icing, mix ingredients in a bowl until smooth, drizzle evenly over Danish, scatter almonds over and serve. This Danish is best eaten on the day of making.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

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