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."

Stollen


Homemade marzipan is sure to convert even the most hardened marzipan naysayer - we love a soft ripple through our stollen rather than a heavy log through the centre. You could use shop-bought if you prefer, but for our money we'd rather leave it out altogether. Start this recipe a day ahead to soak the fruit.

You'll need

60 gm each sultanas and raisins 40 gm each glacé orange and cedro, diced 80 ml brandy 250 ml (1 cup) milk 90 gm (¼ cup) honey 1 egg, lightly beaten, plus extra for eggwash 550 gm (3 1/3 cups) bread flour 55 gm (¼ cup) raw caster sugar 14 gm (2 sachets) dried yeast Finely grated rind of 1 orange and 1 lemon ½ tsp each freshly grated nutmeg and ground cinnamon 90 gm butter, diced 2 tbsp slivered almonds (optional) For dusting: pure icing sugar, sieved   Marzipan 130 gm almond meal 90 gm natural almonds 80 gm pure icing sugar 1 egg, lightly beaten

Method

  • 01
  • Combine dried and glacé fruits in a container with brandy, cover and soak overnight.
  • 02
  • For marzipan, process almond meal, almonds, icing sugar and a pinch of salt in a food processor until finely ground with a little texture remaining, add egg and process to combine. Wrap in plastic wrap and refrigerate until required. Marzipan can be made a day ahead.
  • 03
  • Warm milk and honey in a small saucepan over low heat until lukewarm, remove from heat and whisk in egg. Combine flour, sugar, yeast, rinds, spices and ½ tsp salt in a bowl, add butter and rub in with your fingertips to form fine crumbs. Make a well in the centre, add milk mixture and dried fruit mixture, combine with a knife to form a soft dough, then turn out onto a lightly floured surface and knead to distribute fruit evenly (2-3 minutes). Transfer to a lightly oiled bowl, cover loosely with plastic wrap and stand until doubled in size (1-1½ hours).
  • 04
  • Meanwhile, roll out marzipan on a piece of baking paper lightly dusted with icing sugar (dust your rolling pin and the marzipan with icing sugar as you roll as it will be quite sticky) to a 14cm x 55cm rectangle and refrigerate until required.
  • 05
  • Preheat oven to 180C. Line a large baking tray with baking paper and lightly butter the outside of a 10cm diameter cake tin. Roll out dough on a lightly floured surface to a 15cm x 55cm rectangle, then invert marzipan and baking paper onto the stollen dough and carefully peeling off the baking paper. With longest side facing you, roll dough away from you to form a cylinder, ending with the seam on the bottom. Lift onto baking tray and curl around cake tin to form a ring. Brush ends lightly with a little eggwash, pinch together to seal, cover loosely with plastic wrap and stand until doubled in size (30-40 minutes). Brush all over with eggwash, scatter with slivered almonds and bake until golden and an inserted skewer withdraws clean (35-40 minutes).
  • 06
  • Dust stollen generously with icing sugar and serve warm or at room temperature. Stollen is best eaten on the day it’s made.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Dec 2014

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