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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.

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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.

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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."

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Rose cream doughnuts


"Each morning I walk past All Day Donuts on my way to work; it's a rare day that I don't arrive at the office with rose-cream and chocolate-glazed lips."
Charlotte Hill, Brunswick, Vic

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

5 tsp dried yeast 110 gm (½ cup) caster sugar 750 gm (5 cups) plain flour 90 gm vegetable shortening, melted 2 eggs, at room temperature, lightly whisked 375 ml milk, warmed For deep-frying: vegetable oil   Raspberry sprinkles 300 gm icing sugar mixture 1 eggwhite 1 tbsp freeze-dried raspberry powder (see note)   Rose cream 125 gm caster sugar 4 eggs 25 ml rosewater Juice and finely grated rind of 1 lime 340 gm softened butter 2 titanium-strength gelatine leaves, softened in cold water for 5 minutes   Chocolate glaze 25 gm (¼ cup) Dutch-process cocoa 40 gm (¼ cup) pure icing sugar

Method

  • 01
  • For raspberry sprinkles, line an oven tray with baking paper and set aside. Whisk sugar and eggwhite in an electric mixer until soft peaks form (4-6 minutes). While whisking, gradually add raspberry powder and 2 tbsp water until a thick and smooth mixture forms (2-3 minutes). Spoon mixture into a piping bag fitted with a 3mm nozzle and pipe 10cm-long strips onto the prepared oven tray. Leave to set until hard (overnight). Cut into 5mm pieces and store in an airtight container until required. Sprinkles will keep for 2 weeks.
  • 02
  • For rose cream, whisk sugar, eggs, rosewater, lime juice and rind in a saucepan over medium heat to combine, then stir continuously until sugar dissolves and mixture begins to thicken (4-6 minutes). Transfer to an electric mixer, add butter, squeeze excess water from gelatine and add along with a pinch of salt. Whisk until just combined and spoon into a piping bag with a 5mm nozzle and refrigerate overnight to set.
  • 03
  • Meanwhile, for doughnuts, combine yeast, 1 tbsp caster sugar and 120ml warm water in a bowl, stir to dissolve sugar, cover with plastic wrap and stand until foamy (5-7 minutes). Combine flour, vegetable shortening and egg in an electric mixer fitted with a dough hook and knead until combined (5-7 minutes). Gradually add milk and remaining sugar, and knead until dough comes away from sides of bowl (4-6 minutes). Transfer to a lightly oiled bowl, cover with plastic wrap and set aside until doubled in size (1-1½ hours). Knock back dough, roll to just under 1cm thick, cut into rounds with an 8cm cutter and place on an oven tray lined with baking paper, leaving space in between. Cover with a tea towel and set aside until risen by a third (30-45 minutes).
  • 04
  • Heat vegetable oil in a large saucepan to 190C. Deep-fry doughnuts in batches, turning occasionally, until golden (3½-4 minutes; be careful, hot oil will spit). Drain on paper towels and keep warm.
  • 05
  • For chocolate glaze, stir cocoa, sugar and 60ml water in a bowl until a thick glaze forms (2-3 minutes).
  • 06
  • Make a small incision in the side of each doughnut and pipe in rose cream, spread each one with chocolate glaze, scatter with raspberry sprinkles and serve warm.

Note Freeze-dried raspberry powder is available online from fresh-as.com.


At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

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