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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.

Fennel and orange sugared brioche


Begin this recipe a day ahead to prove the brioche.

You'll need

7 gm (1 sachet) dried yeast 125 ml (1/2 cup) lukewarm milk 100 gm raw caster sugar Finely grated rind of 2 oranges 410 gm plain flour 3 eggs, plus 1 extra, lightly beaten, for eggwash 185 gm softened butter 40 gm candied orange rind, finely diced 60 gm pearl sugar (see note) 1 tsp fennel seeds

Method

  • 01
  • Combine yeast and milk in an electric mixer fitted with a dough hook and stand until foaming (4-5 minutes). Add caster sugar and half the rind, mix to combine, then add flour in 3 batches along with an egg with each, kneading until smooth between each addition, then knead until shiny and elastic (4-5 minutes). With the motor running, gradually add butter and knead until incorporated (3-4 minutes). Add candied rind, mix to combine, transfer to a buttered bowl, cover with plastic wrap and stand in a warm place until doubled in size (1½-2 hours). Knock back dough, return to bowl, cover with plastic wrap and weight with a large heavy plate. Refrigerate overnight to prove.
  • 02
  • Turn out dough onto a lightly floured surface and knock back, add 40gm pearl sugar and knead to incorporate, then stand for 10 minutes. Divide into 8 even pieces and roll into balls. Place a ball in the centre of a 2-litre, 20cm-diameter fluted brioche tin (see note), then arrange 6 balls around it. Place the remaining ball in the centre on top, cover with plastic wrap and a tea towel, and stand in a warm place until almost doubled in size (1-1½ hours).
  • 03
  • Preheat oven to 180C. Combine fennel seeds in a small bowl with remaining rind and remaining pearl sugar. Brush eggwash lightly over brioche, scatter with fennel seed mixture and bake until dark golden and well risen (20-25 minutes). Serve warm or at room temperature on the day of baking or lightly toasted the following day.

Note Pearl sugar is available from The Essential Ingredient and select delicatessens. If it's not available, coarsely crushed sugar cubes will achieve a similar result. If you don't have a brioche tin, you can use a loaf tin that's 11cm x 23cm and 10cm deep, arranging the dough balls side by side.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

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Aug 2014

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