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

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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."

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.

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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.

Martin Boetz: Grilled rainbow trout fillets with curry paste, young coconut and lime leaves


You'll need

175 gm (200ml) coconut oil 75 gm (1/3 cup) red curry paste (see recipe for red curry of beef) 20 (25gm) pea eggplant 2 young coconuts, flesh scooped out and thinly sliced 55 gm shaved light palm sugar, or to taste 100 ml fish sauce, or to taste 4 pieces of banana leaf, 15cm x 30cm each 2 rainbow trout, filleted and pinboned 20 Thai basil leaves, plus extra to serve 200 ml coconut cream 4 kaffir lime leaves, cut into julienne, plus extra to serve To serve: long red chilli, cut into julienne, and fried shallots

Method

  • 01
  • Heat oil in a saucepan over medium heat. Add curry paste and stir until oil separates from the paste. Add pea eggplant and half the coconut and cook for 5 minutes, then add sugar and fish sauce and season well to taste – it should be hot, salty and sweet. Cool paste mixture for 5 minutes in a bowl.
  • 02
  • Meanwhile, place half the banana leaf pieces on a work surface and wipe clean with a damp cloth. Lay the leaves half overlapping on a board with the natural lines running in the same direction. Lay one trout fillet on top, skin-side down. Spread half the paste evenly over fillet, pressing pea eggplant into fillet, scatter over half the Thai basil, and spoon over a quarter of the coconut cream and a quarter of the remaining coconut flesh. Sprinkle over half the kaffir lime leaf and place another fillet on top, flesh-side down. Fold banana leaf over the fish, fold in sides and fold to enclose, creating a parcel effect, then secure with a skewer. Repeat to make a second parcel.
  • 03
  • Meanwhile, preheat oven to 180C. Heat a char-grill over medium-high heat. Grill parcels for 2 minutes, then turn and grill for another 2 minutes. Transfer to an oven tray and roast until fish is cooked through (8-10 minutes).
  • 04
  • To serve, open banana leaf parcel and place on a plate. Scatter over remaining young coconut flesh, basil, kaffir lime, chilli and fried shallot and drizzle with remaining coconut cream.
This recipe is from the November 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2008 Vinea Marson Rosé from Heathcote, Victoria.

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