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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.

Coconut and Mango Daiquiris


"The key to any good frozen drink is consistency of liquid and balance," says Tim Philips. "This drink screams summer and is a guaranteed party favourite. You can blend up to six drinks at a time if you have a good large blender."

You'll need

300 ml white rum 180 ml lime juice 6 peeled mango cheeks (from 3 mangoes)   Coconut syrup 250 ml (1 cup) fresh coconut water (from about 1 young coconut) 200 gm caster sugar

Method

  • 01
  • For coconut syrup, stir coconut water and sugar in a saucepan over medium heat until sugar is dissolved (1-2 minutes). Set aside to cool, then refrigerate until required. Coconut syrup will keep refrigerated for a month.
  • 02
  • For each Daiquiri, blend 50ml rum with 30ml each lime juice and coconut syrup, 1 mango cheek, a pinch salt and a large handful of ice in a blender until smooth (see note). Serve immediately.

Note It's always best to add a little less ice than you think when blending - it's easy to add ice for the desired smooth consistency, but too much liquid will throw out the balance. 


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2014

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