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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.

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.

Rhubarb and yoghurt twists


The yoghurt in this dough makes for an ultra-light and fluffy texture, and also helps these twists keep well - they stay fresh for a couple of days. While we've opted for the tang of rhubarb for the filling, other seasonal fruits work well, too. Fresh berries or diced stone fruit would be delicious, as would roasted pear when the weather turns cool. Begin this recipe a day ahead to drain the yoghurt.

You'll need

370 gm (3⅔ cups) thick Greek yoghurt 550 gm strong white flour 1 tsp dried yeast 55 gm caster sugar 2 tbsp brown sugar Finely grated rind of 1 lemon Icing sugar, for dusting   Roast rhubarb 150 gm rhubarb, cut into 1cm pieces 75 gm caster sugar 2 tsp rosewater

Method

  • 01
  • Spoon 250gm yoghurt into a sieve lined with muslin placed over a bowl, cover and refrigerate overnight to drain.
  • 02
  • For roast rhubarb, preheat oven to 200C and line an oven tray with baking paper. Mix ingredients in a bowl to combine well, spread on tray and roast until just tender (10-15 minutes). Pour pan juices into a separate bowl and set rhubarb aside to cool.
  • 03
  • Mix flour, yeast, half the caster sugar and 1 tsp salt in an electric mixer fitted with a dough hook until combined. Whisk remaining yoghurt in a bowl with 220ml warm water to combine, then, with mixer on medium speed, gradually add to flour mixture and knead to form a rough dough. Stand for 10 minutes, then knead for 10 seconds, rest and repeat once more. Cover and stand until doubled in size (1 hour), then turn out onto a lightly floured surface and knock back.
  • 04
  • Preheat oven to 180C. Roll out dough to a 35cm square and spread the middle third with half the drained yoghurt. Combine brown sugar with lemon rind and remaining caster sugar in a bowl, scatter half evenly over yoghurt, then scatter with half the roast rhubarb. Fold bottom third of the dough over to cover, then spread the top with remaining drained yoghurt. Scatter with remaining sugar mixture and remaining roast rhubarb, then fold the top third of the dough over to cover. Roll lightly with a rolling pin to seal, then trim uneven ends and cut into 3cm-wide strips. Working with a strip at a time, twist the ends in opposite directions, then place on baking trays lined with baking paper, leaving about 5cm between each. Cover and stand until buns have risen slightly (10-15 minutes), then bake, swapping and turning trays partway through cooking, until golden brown (25-30 minutes). Brush with reserved rhubarb juices, dust with icing sugar and serve warm or at room temperature. These twists are best eaten on the day they’re made.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Drink Suggestion

Late-harvest riesling

Featured in

April 2016

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