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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.

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.

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.

Most popular recipes summer 2017

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

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

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.

Moussaka omelette


"This idea came from when I was in Gazi late at night and there was a guy who just made omelettes," says Calombaris. "He'd make them with all sorts of things like meatballs or loukaniko or vegetables. So I thought I'd do mine with moussaka. At our Gazi, we serve it with crisp fried onion rings."

You'll need

70 ml olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 fresh bay leaf 1 cinnamon quill 150 gm lean minced lamb 100 ml dry white wine 100 gm canned crushed tomatoes 2 kipfler potatoes (about 60gm each) 6 eggs, lightly beaten To serve: Kewpie (Japanese) mayonnaise, coarsely grated kefalograviera and chopped flat-leaf parsley   Pickled eggplant 1½ tbsp olive oil 2 small Japanese eggplants, cut into 2cm-thick rounds 50 ml white wine vinegar, such as chardonnay 25 gm brown sugar 2 cloves 1 star anise

Method

  • 01
  • For pickled eggplant, heat olive oil in a saucepan over medium-high heat, add eggplant and turn occasionally until browned (4-5 minutes). Add remaining ingredients, season to taste and simmer, stirring occasionally, until eggplant is tender (5-6 minutes). Set aside.
  • 02
  • Heat 30ml olive oil in a frying pan over medium-high heat, add onion, garlic, bay leaf and cinnamon and stir occasionally until onion is tender (5-6 minutes). Add lamb and stir, breaking up with a wooden spoon, until evenly browned (6-7 minutes). Deglaze pan with wine and simmer until almost reduced (1 minute). Add tomato, season to taste and simmer until thick (1 minute).
  • 03
  • Meanwhile, cook potato in a small saucepan of boiling salted water until tender (15-20 minutes), drain and set aside to cool, then dice and set aside.
  • 04
  • Heat grill to high. Heat 2 tsp of remaining olive oil in a 12cm-diameter ovenproof frying pan over medium-high heat, add quarter of the diced potato and stir occasionally until golden (2-3 minutes). Add quarter of the lamb mixture and stir to combine. Reduce heat to low, add a quarter of the eggs, season to taste and cook for 1 minute. Place pan under grill (not too close to the heat) and cook until just set (1½-2 minutes). Transfer omelette to a plate and keep warm. Repeat with remaining ingredients to make 3 more omelettes. Serve hot topped with pickled eggplant and Kewpie mayonnaise (onion rings optional), then scattered with kefalograviera and parsley.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2009 Karydas Xinomavro, Naoussa.

Featured in

Aug 2013

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