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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.

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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.

Ham, smoked eel and chicken wing soup


Start this recipe a day ahead to prepare the confit chicken wingettes.

You'll need

100 gm pearl barley ½ smoked eel (180gm total; see note), skin and fillet removed from the bone, cut into 12 pieces 6 thin slices jamón serrano, torn into small pieces To serve: baby chard leaves (see note)   Ham hock stock 1 medium ham hock (about 1.2kg), halved crossways ½ carrot, coarsely chopped ½ onion, coarsely chopped 1 small celery stalk, coarsely chopped 1 small fresh bay leaf 1 thyme sprig ¼ tsp black peppercorns 5 gm (½ cup) shaved bonito flakes   Confit chicken wings 12 chicken wingettes (middle section of the wing) 2 garlic cloves, crushed 1 tsp thyme 1 litre vegetable oil, plus 2 tbsp extra for frying 1 tbsp plain flour

Method

  • 01
  • For confit chicken wings, place the wingettes in a large dish, add garlic and thyme, and turn to coat well. Cover and refrigerate for 12 hours.
  • 02
  • For ham hock stock, place the hock in a medium saucepan, add vegetables, herbs and peppercorns, and enough water (about 1.6 litres) to just cover the hock. Bring to the boil, then reduce to a simmer and cook uncovered until meat is falling from the bone (2-2½ hours). Let the hock cool in the stock, then remove, pull meat from bones, cut into bite-size pieces and set aside. Strain stock (discard solids), add bonito flakes and set aside for 10 minutes to infuse, then strain through a fine sieve, pressing on the bonito flakes to extract as much liquid as possible. Makes 1 litre.
  • 03
  • Meanwhile, preheat the oven to 90C. Line a roasting pan with foil and arrange the wingettes on top in a single layer. Heat the oil slightly and pour over wings. Cover the pan tightly with foil and cook until bones pull out easily, leaving the wingettes in shape (2-2½ hours). While still warm, remove all the bones and place wingettes on a tray lined with baking paper, then top with another sheet of baking paper, place another tray on top and weight with food cans or other light weights, and refrigerate until chilled and pressed (at least 3 hours or overnight).
  • 04
  • Dust the skin side of the wingettes with flour, shaking off excess. Heat extra vegetable oil in a large frying pan over medium heat and arrange wingettes skin-side down in pan, then cook until golden (4-6 minutes).
  • 05
  • Meanwhile, rinse barley in a sieve under cold running water. Place in a saucepan, cover with cold water, and bring to the boil, then reduce heat and simmer until just tender (10 minutes). Drain and refresh in cold water, then drain again.
  • 06
  • To serve, warm ham stock in a saucepan over medium-high heat. Place browned chicken wings, smoked eel and ham hock pieces in serving bowls, pour ham stock over, then divide barley, jamón and cress among each.

Note Smoked eel is available from select delicatessens and specialist seafood suppliers, but may need to be ordered ahead. Baby chard leaves can be ordered through select greengrocers.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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