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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

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"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

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.

Grilled tiger prawns with Ortiz anchovies


You'll need

6 large tiger prawns, unpeeled, cleaned and halved lengthways 6 Ortiz anchovy fillets, halved lengthways 100 ml extra-virgin olive oil 1 garlic clove, finely chopped 1 lemon, finely grated rind and juice only 1 tsp smoked paprika 300 gm green beans, blanched, refreshed and drained 2 large golden shallots, thinly sliced 100 gm black olives, pitted 1 cup (firmly packed) flat-leaf parsley leaves   Anchovy coulis 25 ml olive oil 1 Spanish onion, finely chopped 3 garlic cloves, finely sliced 6 Ortiz anchovies 25 ml sherry vinegar 25 ml white wine 50 ml fish stock 215 gm (1 cup) good-quality mayonnaise   Sherry and truffle dressing 35 ml tawny port 25 ml sherry vinegar 1 tbsp caster sugar 35 ml each truffle, walnut and extra-virgin olive oils ½ tbsp finely chopped truffle (optional)

Method

  • 01
  • For anchovy coulis, heat olive oil in a saucepan over low heat. Add onion and garlic and stir occasionally until soft and caramelised (10-15 minutes). Add anchovies and cook until dissolved (3-5 minutes), then deglaze pan with vinegar and wine until reduced (1-2 minutes), then add fish stock and cook until reduced by half (2-3 minutes). Cool to room temperature. Blend in a blender until smooth. Stir through mayonnaise and season to taste. Makes about 300ml.
  • 02
  • Place prawns cut-side up on a tray. Lay an anchovy half on each halved prawn, press down firmly and set aside.
  • 03
  • Combine oil, garlic, rind, juice and paprika in a bowl. Season to taste, brush over prawn flesh, cover and refrigerate until required.
  • 04
  • For sherry and truffle dressing, warm port, sherry vinegar and sugar in a small saucepan over medium heat until sugar dissolves (1-2 minutes). Cool, add remaining ingredients, season to taste and set aside. Makes 165ml.
  • 05
  • Heat a char-grill pan or non-stick frying pan with a little olive oil over high heat. Cook prawns cut-side down for 2 minutes, then turn and cook for another 30 seconds. Remove and arrange on a serving platter.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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