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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.

Devilled Easter eggs


"This is for everyone who knew how to throw a wild dinner party in the '60s and '70s, the era of English asparagus, cucumber sandwiches, prawn cocktails and devilled eggs," says Dan Pepperell. "The smoked oil adds a new element to these eggs and a little extra umami always helps, here thanks to the bottarga."

You'll need

6 eggs, at room temperature 75 gm (¼ cup) Kewpie mayonnaise (see note) 1 tbsp Sriracha sauce 1 small piece bottarga (about 10gm; see note) 1½ tbsp finely chopped chives   Smoked oil 2 tbsp olive oil 100 gm smoking woodchips, such as oak or applewood

Method

  • 01
  • For smoked oil, pour olive oil into a small metal container (a disposable pie dish works well). Line a frying pan with foil, scatter woodchips over the base and heat over high heat until woodchips start to smoke (2-4 minutes). Push chips around the side of the pan to form a well in the centre, then place oil dish in the well, reduce heat to low, cover with a tight-fitting lid and smoke for 10 minutes. Remove oil and set aside to cool (discard chips when cooled).
  • 02
  • Cook eggs in a large saucepan of boiling salted water, stirring gently at first so the yolk sets in the centre, until hard-boiled (10 minutes). Drain, cool under cold running water, then peel and halve lengthways. Remove yolks and push through a fine sieve into a bowl. Add mayonnaise, Sriracha, and smoked olive oil, beat until creamy, season to taste, then transfer to a piping bag fitted with a 1cm-diameter star nozzle.
  • 03
  • Pipe yolk mixture into the eggwhite halves, finely grate bottarga over the top and top with chives. Serve at room temperature. Devilled eggs can be made a day ahead and kept refrigerated.

Note Kewpie mayonnaise, a Japanese brand, is available from Asian grocers. Bottarga is the salted dried roe of either mullet or tuna and is available from select delicatessens.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

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Apr 2015

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