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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."

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.

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.

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.

World's Best Chefs Talks

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

Choc-raisin choc tops


Coat the insides of the ice-cream cones with melted chocolate if you want to up the ante.

You'll need

Ice-cream cones, to serve Melted dark chocolate, for coating   Choc-raisin ice-cream 600 ml pouring cream 200 ml milk 150 ml muscat or Pedro Ximénez 6 egg yolks 100 gm caster sugar 500 gm dark chocolate (55% cocoa solids), finely chopped 150 gm raisins or dried muscatels   Choc-top coating 200 gm dark chocolate (55% cocoa solids), finely chopped 2 tbsp vegetable oil or coconut oil

Method

  • 01
  • For choc-raisin ice-cream, bring cream, milk and 50ml muscat just to a simmer over medium-high heat. Whisk yolks and sugar in a bowl until pale (5-6 minutes), then, whisking continuously, pour in cream mixture. Return to pan and stir over medium heat until mixture thickly coats the back of a spoon (4-5 minutes). Remove from heat, add chocolate, whisk until smooth, then strain into a bowl and cooled briefly, whisking occasionally. Refrigerate to chill completely. Meanwhile, simmer raisins and remaining muscat in a small saucepan over medium-high heat until all liquid is absorbed (10-12 minutes). Cool. Churn chocolate mixture in an ice-cream machine, adding raisins towards the end, then freeze. Makes about 1.5 litres.
  • 02
  • Coat the insides of the ice-cream cones with melted chocolate, tipping out excess, and refrigerate until set.
  • 03
  • For choc-top coating, melt chocolate in a bowl over a saucepan of simmering water, stirring occasionally until smooth, then stir in oil.
  • 04
  • Scoop ice-cream into cones, then dip in topping, shaking off excess. Place on trays lined with baking paper and freeze until set. Freeze in an airtight container until required. Choc tops will keep for 2 weeks.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Featured in

Mar 2016

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