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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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Sleep in a Grampians olive grove this autumn

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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.

Perfect match: whiting with semillon sauvignon blanc


You'll need

6 (about 600gm) fillets of King George whiting, cut into 5cm lengths 2 Lebanese cucumbers, thinly sliced widthways To serve: baby shiso and mizuna leaves (see note)   Roasted sesame dressing 2 tsp sesame seeds 2 tbsp grapeseed oil 2 tbsp each of mirin and rice wine vinegar 1 tsp sesame oil

Method

  • 01
  • For roasted sesame dressing, heat a frying pan over medium heat and dry roast sesame seeds for 1-2 minutes or until starting to colour and pop. Add grapeseed oil, cook for another minute, remove from heat, add remaining ingredients and season to taste with sea salt. Cool completely.
  • 02
  • Combine fish and dressing in a bowl. Arrange cucumber on plates, top with fish, scatter over shiso and mizuna leaves and serve immediately drizzled with excess dressing.

Note Baby shiso and mizuna are available from select greengrocers. If unavailable, substitute with other baby leaves such as coriander and lamb's lettuce (mâche).


I haven't had these statistics officially verified, but the quantity of semillon sauvignon blanc likely to be consumed in Australia this summer would fill Sydney Harbour three times over. The style has become a perennial favourite among white wine drinkers everywhere - and for good reason. Unlike the overtly herbaceous, passionfruity punch of a single varietal sauvignon blanc, or the lean, lemony tartness of a straight semillon, blending the two together can knock back savvy's boisterous nature and fill out sem's austerity, creating a more complex, harmonious, food-friendly whole. This dish is extremely well-suited to the aromatic, youthful qualities of a good 2007 vintage sem sav: the clean, fresh flavours of the whiting reflect the up-front directness of the wine, while the savoury semillon component is echoed by the toasty notes of the sesame. The cut of rice wine and mirin and the aromatic herbal kick of the sauvignon is reflected in the crunchy green of the cucumber and peppery bite of the leaves.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Feb 2008

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