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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.

Egg and pisco syrup cake


This unusual cake is made without sugar, but the signature Latin American sweetness comes into play with the pisco-spiked sugar syrup poured over the warm cake after baking. Often this cake is baked in individual tins or in a large rectangular slab, but we like it in a ring tin - all the better for piling up softly whipped cream in the centre. Pisco-soaked raisins are traditionally served alongside this cake, too, if the fancy takes you.

You'll need

Softened butter, for greasing 15 egg yolks 25 ml pisco (see note) 1 1/3 baking powder Whipped cream, chopped roasted almonds and finely grated lime rind, to serve   Pisco syrup 220 gm (1 cup) caster sugar 125 ml pisco 3 cinnamon quills Juice of ½ lime

Method

  • 01
  • Preheat oven to 170C, and butter and line a 23cm watertight ring tin with baking paper, then lightly butter the baking paper. Place a roasting pan large enough to hold the cake tin in the oven and fill with 5cm hot water. Whisk yolks with a pinch of salt in an electric mixer on high speed, gradually adding pisco and baking powder, until fluffy and tripled in volume (6-8 minutes). Pour batter into prepared tin, smooth top, place in roasting pan and bake until a skewer inserted withdraws clean (18-20 minutes; do not open oven in the first 10 minutes of cooking).
  • 02
  • Meanwhile, for pisco syrup, bring ingredients and 125ml water to the boil in a saucepan over medium-high heat, stirring to dissolve sugar, then reduce heat to medium and simmer until slightly thickened (8-10 minutes).
  • 03
  • When cake is cooked, cool in tin for 10 minutes, then pierce all over at regular intervals with a skewer. Pour syrup on cake, then stand to soak for 15 minutes. Carefully turn cake out onto a rimmed serving platter and refrigerate until chilled. Serve with whipped cream in the centre, and scattered with roast almonds and lime rind.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Additional Notes

Pisco, a grape brandy, is available from select bottle shops. If it’s unavailable substitute a light brandy or white rum.

Featured in

Jul 2016

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