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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.

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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."

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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.

Razor clams with Lillet Blanc and Tio Pepe


"I'm hosting friends for dinner in a few weeks, and I'm hoping to wow them with Continental's clam cocktail. Will the boys share the recipe?"
AJ Chen, Glebe, NSW

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

8 pitted green olives 8 very thin, small lemon slices 2 tins razor clams (110gm each; see note), juice reserved 60 ml Lillet Blanc (see note) 60 ml Tio Pepe fino sherry (see note) To taste: ground Espelette pepper (see note) To serve: pickled chillies (guindillas) and potato chips (see note)

Method

  • 01
  • Cut a slash to halfway through each olive and insert a lemon slice, then skewer with a toothpick.
  • 02
  • Place 2-3 ice cubes in each of 4 chilled sherry glasses. Combine 8 tbsp clam juice with the Lillet Blanc and sherry, and divide among the glasses.
  • 03
  • Open tins and scatter clams with a generous pinch of ground Espelette pepper, place each on a plate with olives, pickled chillies and potato chips and serve with cocktails.

Note Continental uses Conservas de Cambados razor clams, available from select delicatessens and fine food shops, as are ground Espelette pepper and guindillas. Lillet Blanc and Tio Pepe fino sherry are available from select liquor shops; substitute another dry sherry if fino is unavailable.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2016

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