The February issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

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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.

Pipis grilled in a young coconut with chilli and ginger


"The traditional name for our town, Cabarita, translates to 'place of many pipis'," says Devlin. "They aren't as abundant here as they once were, but there's a company close by that is producing them, so they're something we'd like to serve as much as possible, as a reference to our place here. This works best dropped straight onto coals or a grill, but you could, at a pinch, use a pot instead of the coconut and do it on the stove."

You'll need

4 whole young coconuts, at room temperature 4 coriander sprigs, leaves picked and thinly sliced, stems reserved and finely chopped 4 mint sprigs, leaves picked and thinly sliced, stems reserved and finely chopped 2 long red chillies, thinly sliced, plus extra, to serve 30 gm ginger, julienned 1 golden shallot, thinly sliced 1 tbsp coconut oil 1 tbsp fish sauce 1 tbsp finely grated dark palm sugar or brown sugar Juice of 1 lime, plus extra wedges to serve 400 gm pipis, soaked in cold water for 1 hour to remove grit, drained

Method

  • 01
  • Start your wood fire and burn down until just ashed over, or heat a gas barbecue to high.
  • 02
  • Using a heavy knife or cleaver (that you might not mind being damaged), cut a ring through the fibrous layer around the middle of each coconut. Working over a deep tray or bowl to catch the water, firmly tap the heel of the cleaver with a small sturdy saucepan into the cut at 2cm intervals all the way around each coconut to open. Strain water and set aside, then scoop out flesh with a large spoon and slice into 1cm strips.
  • 03
  • Divide herb stems, chilli, ginger, shallot, coconut oil, fish sauce and palm sugar among the bottom halves of the coconuts (discard tops). Add a squeeze of lime juice to each, top with coconut flesh, pipis and a little coconut water and mix to combine. Transfer coconuts to the barbecue, cover with a lid or large metal bowl and grill until pipis open (8-10 minutes). Scatter with herbs and extra chilli, and serve with lime wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2016

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