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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

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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.

Yabby jaffles

"A version of the yabby jaffle first came about at Mocan & Green Grout, where we served the cooked yabby meat with crème fraîche and horseradish on brioche toast as an appetiser," says Sean McConnell. "The yabby jaffle was created during a very late-night menu-planning session with my friend Bernd Brademann from A Baker. As much as anything, I like how those two words roll off the tongue together. They are super-tasty, though."

You'll need

18 live yabbies (see note) 100 gm crème fraîche 30 gm finely grated horseradish 5 small golden shallots, finely chopped 2 tbsp finely chopped chives Juice of 1 lemon For spreading: softened butter 12 slices fluffy white sandwich bread 120 gm (1½ cups) grated Gruyère   Court-bouillon 500 ml dry white wine 2 carrots, peeled and coarsely chopped 2 onions, peeled and coarsely chopped 2 celery stalks, coarsely chopped 4 garlic cloves 1 tbsp black peppercorns 4 fresh bay leaves A few parsley stalks


  • 01
  • Place yabbies in freezer in preparation to despatch. Meanwhile, for court-bouillon, place ingredients and 4 litres water in a large saucepan over medium heat and bring to a simmer, add yabbies in batches and simmer until yabbies turn pink (about 4 minutes). Remove with tongs and refresh in iced water. Drain and peel as you would prawns, then chop into 1cm dice and refrigerate until required.
  • 02
  • Heat a jaffle iron. Combine the crème fraîche, horseradish, shallots, chives and lemon juice, add yabby meat and season with sea salt to taste. Butter bread slices with softened butter and place half the slices butter-side down on a sheet of baking paper. Spread a generous amount of the yabby mixture on top, scatter with Gruyère and sandwich with remaining bread, butter-side up. Toast in a jaffle iron until golden brown and serve.

Note Live yabbies need to be ordered from your fishmonger, or you can substitute 36 medium prawns; poach them in a similar method as the yabbies or buy cooked prawns.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2009 Gallagher Blanc de Blancs.

Featured in

Aug 2015

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