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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 fig brioche with lavender honey


This Italian-style brioche is similar to the French version, with a lovely buttery flavour. It's best eaten on the day it's made.

You'll need

100 ml lavender honey (see note) Finely grated rind of 1 orange 8-10 figs, sliced To serve: mascarpone   Brioche 330 gm (2¼ cups) plain flour 30 gm caster sugar 7 gm (1 sachet) dried yeast Finely grated rind of 1 lemon 80 ml (1/3 cup) milk 1 egg and 1 egg yolk, at room temperature, lightly beaten 60 ml dry white wine 120 gm softened butter, diced

Method

  • 01
  • For brioche, combine flour, sugar, yeast, lemon rind and a pinch of salt in an electric mixer fitted with a dough hook. In a separate bowl whisk milk, beaten egg and wine then, with the mixer on medium speed, add to dry ingredients and beat until combined. Gradually add butter, mixing until a dough forms. Knead in the mixing bowl until dough is smooth and glossy and comes away from the sides (4-5 minutes), then cover with plastic wrap and stand in a warm place until doubled in size (1½-2 hours).
  • 02
  • Preheat oven to 200C and line an oven tray with baking paper. Roll out dough on a lightly floured surface to a 30cm x 18cm rectangle. Place on oven tray, and bake, rotating once to cook evenly, until puffed and golden (30-35 minutes).
  • 03
  • Heat honey in a small saucepan with orange juice and 1 tbsp water, then set aside to infuse and cool. Arrange figs on brioche, drizzle with honey and serve with mascarpone.

Note Lavender honey is available at select delicatessens. If it's unavailable, make your own by warming fresh, unsprayed lavender in a honey to infuse.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Mar 2015

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