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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."

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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.

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.

Top Australian chefs to follow on Instagram in 2017

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.

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."

Sciatt


You'll need

100 gm buckwheat flour 175 ml Castello Red beer (see note) 20 ml grappa For deep-frying: canola oil 500 gm Bitto (see note) or Fontina, cut into 2cm cubes For dusting: seasoned plain flour To serve: Savoy cabbage, finely shredded (optional)

Method

  • 01
  • Place buckwheat flour in a bowl, then gradually whisk in beer and grappa, whisking until mixture forms a thick, smooth batter (adjust consistency with a little extra beer if necessary). Cover with plastic wrap and stand at room temperature to rest (1 hour).
  • 02
  • Preheat oil in a large saucepan to 180C. Working in batches, dust cheese cubes in seasoned flour, dip in batter and deep-fry, turning occasionally, until golden and crisp (1-2 minutes; be careful as hot oil will spit). Drain on absorbent paper and serve hot with Savoy cabbage.

Note "Sciatt is a dish typical of Valtellina. Valtellina is in the north of Lombardy on the border with Switzerland, and it's famous for buckwheat, which is very filling. Sciatt, in local dialect, means toad, because it's ugly. They take a piece of Bitto cheese, or Fontina, dip it in a light batter of buckwheat flour, grappa and a local red beer, and deep-fry it. It should be crusty outside and melted inside. We'd usually serve it with a salad of cabbage or radicchio, or as a stuzzichino on the bar. Very tasty." Castello Red beer is available from select bottle shops. If it's unavailable, substitute Peroni Red or another lager. Bitto, an alpine cheese from Lombardy, is made from a mixture of cow's milk and goat's milk. It's available from select Italian delicatessens and specialist cheese shops.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Apr 2012

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