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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."

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Chorizo hotdogs with chimichurri and smoky red relish

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A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Mascarpone

Rustichella casarecci con salsa verde


You'll need

1 bunch each of mint and flat-leaf parsley, leaves picked and torn 50 gm (¼ cup) salted capers, rinsed, drained and coarsely chopped 1 clove of garlic, finely chopped 2 anchovy fillets, finely chopped 125 ml (½ cup) extra-virgin olive oil 1 quantity casarecci To serve: finely grated parmesan

Method

  • 01
  • Combine herbs, capers, garlic and anchovy in a food processor and process until coarsely chopped. Season to taste with freshly ground black pepper, then add olive oil and process until finely chopped.
  • 02
  • Bring a large saucepan of salted water to the boil, add casarecci and cook until al dente (3 minutes). Drain and return to saucepan with salsa verde and toss to combine. Season to taste and serve immediately, scattered with parmesan.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

May 2008

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