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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.

Fig jam and ricotta torta


A fresh fig jam tastes so much better than the jar varieties and is dead easy to make. This torta is perfect with ice-cream as a dessert or with an amaro or espresso in the afternoon.

You'll need

330 gm (2 cups) plain flour 150 gm (1¼ cups) almond meal 150 gm caster sugar 1½ tsp baking powder 210 gm butter, softened 3 eggs 300 gm firm ricotta, drained, beaten until smooth For dusting: pure icing sugar   Fig conserva 500 gm figs (about 8 figs), peeled, coarsely chopped 80 gm caster sugar Finely grated rind and juice of ½ lemon Scraped seeds from ½ vanilla bean

Method

  • 01
  • For fig conserva, stir figs, sugar, lemon juice and rind and vanilla seeds in a saucepan over medium heat until thick (about 20 minutes). Set aside to cool completely (about 1 hour).
  • 02
  • Preheat oven to 180C and butter and line a 26cm-diameter springform cake tin with baking paper. Pulse flour, almond meal, sugar, baking powder and a pinch of salt in a food processor. Add butter and process to combine, then add eggs and process until dough comes together. Press half the dough into the base of the tin and slightly up the sides (using damp fingers will help). Top with ricotta, then fig jam, then crumble remaining dough over, pressing with damp hands to join the cracks. Bake until torta is deep golden on top (1¼-1½ hours). Set aside in tin to cool slightly (5 minutes), then release sides and cool torta completely on a wire rack. Serve dusted with icing sugar.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Mar 2015

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