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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.

Parmesan chawanmushi


"Chawanmushi is often served in Japan as part of a kaiseki meal, at the beginning. It's made with eggs, dashi, mirin and soy sauce, steamed and topped with toppings such as shiitake, prawns and lily root," says Federico Zanellato. "We've replaced the dashi and mirin with parmesan consommé and use a rosemary dashi."

You'll need

400 ml milk 100 gm Parmigiano-Reggiano, finely grated 125 gm lightly beaten egg (about 2½ eggs) 1½ tsp white soy sauce (see note) ½ tsp usukuchi soy sauce (see note) To serve: baby shiso leaves and extra-virgin olive oil   Rosemary dashi 6 cm piece of konbu (see note) 8 gm (½ cup firmly packed) bonito flakes (see note) 1½ tbsp (firmly packed) rosemary leaves 1½ tbsp white soy sauce 1½ tbsp mirin (see note) 1/8 tsp xanthan gum (see note)

Method

  • 01
  • Heat milk in a saucepan over low-medium heat to 80C (4-5 minutes). Add parmesan, stir well to combine, then set aside to infuse (40-50 minutes). Strain through a coarse sieve, then through a coffee filter into a jug, pressing lightly to extract all the liquid; you may need to replace the filters a few times as they become blocked (discard solids). Combine remaining ingredients, except shiso and oil, with 100ml cold water and ½ tsp sea salt flakes, then stir into infused milk. Pass again through a fine sieve and divide among four 160ml bowls. Steam in a large steamer over barely simmering water or in a steamer oven at 85C until just set with a slight wobble in centre (14-16 minutes). Set aside at room temperature.
  • 02
  • For rosemary dashi, heat konbu and 250ml water in a saucepan over low-medium heat to 60C and maintain heat for 1 hour to infuse. Discard konbu and bring stock to 85C. Add bonito and rosemary, turn off heat and infuse briefly (10 seconds), then strain through a sieve lined with a double layer of muslin (discard solids) and set aside to cool (30-40 minutes). Add soy sauce, mirin and xanthan gum, blend with a stick blender to dissolve gum, then strain through a very fine sieve.
  • 03
  • To serve, spoon a little rosemary dashi over chawanmushi (you may have some leftover; see note), scatter with shiso leaves and dot with oil.

Note White soy sauce (shiro shoyu), usukuchi soy sauce (light soy), konbu, bonito flakes and mirin are all available from Japanese grocers. Xanthan gum is sold at health-food shops. Dashi will keep refrigerated for a week in an airtight container and can be used as a dressing or for seasoning.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

LuMi sommelier Michela Boncagni suggests 2012 Prosecco Borgo Molino, Treviso.

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Sep 2015

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