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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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Xinjiang-style lamb skewers


"Growing up in Australia, I've developed a love for lamb and barbecues, but in the Chinese repertoire there aren't too many lamb dishes," says Liong. "This one is great as a snack or for your next barbecue."

You'll need

5 garlic cloves, coarsely chopped 75 ml Shaoxing wine 35 ml liquid seasoning, such as Knorr (see note) 200 gm fermented tofu (see note) 150 gm sweet bean paste (see note) 1½ tsp (7gm) bicarbonate of soda 500 gm piece of lamb shoulder, sliced across the grain 20 bamboo skewers, soaked in water for at least 1 hour   Spice seasoning 1¾ tsp cumin seeds 1 tsp Sichuan peppercorns 1 tsp fennel seeds ¾ tsp sumac ¾ tsp shichimi togarashi (see note)   Vinegar seasoning 50 ml Chinkiang vinegar 1 tbsp soy sauce

Method

  • 01
  • Blend garlic, Shaoxing and liquid seasoning in a blender. Add fermented tofu and sweet bean paste, blend until smooth, then add bicarbonate of soda. Place lamb in a non-reactive bowl, pour in marinade, mix to coat, then refrigerate for at least 1 hour to marinate. Brush excess marinade from lamb, then thread lamb onto skewers and refrigerate.
  • 02
  • For spice seasoning, coarsely grind cumin, Sichuan peppercorns and fennel seeds in a spice grinder or with a mortar and pestle. Add 1 tsp sea salt and pulse lightly or crush, then add sumac and shichimi togarashi. Store in an airtight container.
  • 03
  • For vinegar seasoning, combine ingredients in a spray bottle.
  • 04
  • Grill lamb skewers on a barbecue or char-grill pan over medium-high heat, turning and spraying occasionally with vinegar seasoning, until charred and just cooked (2-3 minutes each side), sprinkling with dry spice mix in the last minute of cooking. Serve scattered with extra spice seasoning.

Note Knorr liquid seasoning, fermented tofu, sweet bean paste, also known as tian mian jiang (Victor Liong prefers to use Fu Chi brand), and shichimi togarashi, a spice blend, are available from Asian supermarkets and Chinese grocers.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

A sparkling shiraz, such as the NV “The Black Chook” Sparkling Shiraz from McLaren Vale.

Featured in

Aug 2015

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