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."

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.

Caramel ice-cream


"This is the most popular ice-cream we make at The River Cafe," says Rogers. "You can alter the bitterness of the caramel by taking it off the heat when the sugar is still brown, and this will give you a sweeter, more toffee-like flavour. We prefer to make it very dark, so that the bitterness of the caramel complements the sweetness of the ice-cream." You'll need to begin this recipe a day ahead to freeze the ice-cream.

You'll need

1.2 litres pouring cream 300 ml milk 14 large egg yolks 230 gm caster sugar   Caramel 200 gm caster sugar

Method

  • 01
  • Combine cream and milk in a large saucepan over medium heat and gently heat to just boiling. Remove from heat and set aside to cool.
  • 02
  • Whisk egg yolks and caster sugar in a bowl until pale, thick and creamy (5 minutes). Stir in a little of the cream mixture, then pour into the remaining cream mixture. Return pan to heat and cook very, very gently, stirring constantly, to cook the eggs but prevent them curdling, until thick and just below boiling (6-8 minutes). Transfer to a bowl and set aside to cool.
  • 03
  • For caramel, whisk caster sugar and 80ml water in a small saucepan over low heat until sugar dissolves, then increase heat slightly and boil until the sugar turns from toffee to almost black caramel, but do not let it burn (5-6 minutes). Immediately remove from heat and, whisking continuously, pour into the cooled custard (be careful, hot caramel will spit). Set aside to cool, then churn in an ice-cream machine until frozen, or freeze in a container, stirring occasionally to break up the crystals (overnight). Scoop into bowls and serve.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Featured in

Mar 2015

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