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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

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.

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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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Counting down from 20, here are this summer's most-loved recipes.

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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.

Frittate alla Napoletana


You'll need

250 gm cooked linguine, cut in half widthways 120 gm (1 cup) finely grated pecorino ½ cup coarsely chopped flat-leaf parsley 6 eggs, beaten 35 gm (¼ cup) plain flour 1 tbsp dried breadcrumbs 1 garlic clove, crushed 200 ml vegetable oil, for shallow-frying

Method

  • 01
  • Combine ingredients (except oil) in a large bowl and season to taste.
  • 02
  • Heat oil in a large frying pan over medium-high heat. Add heaped tablespoons of mixture and fry, turning once, until golden (1-2 minutes each side), drain on absorbent paper, season to taste and serve warm.

"This is something I grew up with. As a family we'd take off on Saturday mornings at harvest time to pick grapes, and this would be in the lunchbox, made of pasta left over from the night before. It's beautiful warm with a drizzle of olive oil to finish it off, but cold for lunch the next day it's sensational."


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Fiano di Avellino from Campania, with its notes of quince, orange-blossom and spice and underlying acidity, would be perfect with all the antipasti.

Featured in

May 2011

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