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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.

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."

World's Best Chefs Talks

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

Sweet cinnamon buns


There's nothing quite like the smell of baking to whet your appetite - and even more so when sweet spices like cinnamon and cardamom are involved. 

You'll need

250 ml (1 cup) lukewarm milk 7 gm (1 sachet) dried yeast 550 gm plain flour 50 gm caster sugar 40 gm (1/3 cup) cornflour 2 tsp ground cardamom ½ tsp ground cinnamon ½ tsp ground cloves 80 gm butter, melted 1 egg, plus 1 extra egg, lightly beaten, for brushing Pearl sugar or coarsely crushed sugar cubes, for sprinkling   Cinnamon filling 60 gm softened butter 30 gm caster sugar 30 gm brown sugar 3 tsp ground cinnamon 1 tsp ground cardamom 1 tsp cornflour

Method

  • 01
  • Whisk milk and yeast in a bowl to combine and set aside until foamy (4-5 minutes).
  • 02
  • Mix flour, sugar, cornflour, spices and a pinch of salt in an electric mixer fitted with a dough hook to combine. Add yeast mixture, butter and egg and knead on medium speed until smooth and elastic (4-5 minutes). Transfer to a lightly oiled or buttered bowl, cover and stand in a warm place until doubled in size (1½-2 hours).
  • 03
  • Meanwhile, for cinnamon filling, beat ingredients in a bowl to combine and set aside.
  • 04
  • Preheat oven to 220C. Turn dough out onto a lightly floured surface, knock down, then roll out to a 35cm square. Spread evenly with cinnamon filling, then fold the top third of the dough down, then the bottom third up to cover. Roll into a 20cm x 36cm rectangle, then cut into 3cm-wide, 20cm-long strips. Working with a strip at a time, hold each end and stretch and twist until the whole length is twisted. Take one end of the dough strip and coil the dough once around your hand, then fold the end over the top of the coil and tuck it underneath. Place on an oven tray lined with baking paper and repeat with remaining dough strips, leaving about 5cm between each for buns to spread. Cover loosely with plastic wrap and stand until doubled in size (25-30 minutes). Brush lightly with eggwash, sprinkle with pearl sugar and bake, swapping trays partway through cooking, until dark golden brown (15-20 minutes). Serve warm or at room temperature on the day of baking.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Young tawny Port

Featured in

April 2016

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