The February issue

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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."

Most popular recipes summer 2017

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

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.

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.

Egg and vegetable fried rice


"This is an awesome dish to use up leftover rice," says Tikaram. "It was a staple in my home when I was growing up, as a snack after basketball practice. My secret to good fried rice is using four types of sauce to season it - if you want to make it vegetarian, leave out the fish sauce and oyster sauce."

You'll need

80 ml (1/3 cup) canola oil 2 eggs 260 gm snake beans, thinly sliced 200 gm baby corn, thinly sliced 1 kg (8 cups) cooked white or brown jasmine rice (see note) 2 tsp fish sauce 2 tsp soy sauce 2 tsp oyster sauce 2 tsp sweet soy sauce 1 handful bean sprouts 1 Lebanese cucumber, sliced diagonally 1 lime, cut into wedges

Method

  • 01
  • Heat oil in a large wok over high heat until smoking hot, crack in eggs and stir continuously so they break up and cook evenly (1 minute). Add vegetables, stir-fry for 30 seconds, then add rice and stir, toss and squish with your spoon to separate the grains; adjust heat while you cook so rice doesn’t burn. Season with sauces and salt to taste, continue to toss and stir until rice is completely separated and the aroma of toasted rice fills the room (3-4 minutes). Serve with bean sprouts, cucumber and lime wedges.

Note To make 1kg cooked rice, bring 600gm (3 cups) jasmine rice and 3 cups water to the boil in a covered saucepan over high heat. Then reduce heat to low and simmer for 10 minutes. Remove from heat and transfer rice to a bowl to cool. If you're making fried rice the same day, transfer rice to trays lined with baking paper and refrigerate to chill for 2-3 hours before frying.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Nov 2015

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