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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

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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."

Christine Manfield recipes

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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.

Embla's rainbow trout, horseradish and purslane


"Embla has only just opened, but I'm already in love with the trout with purslane. Would you share the recipe?"

Holly Lee, Box Hill, 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

4 rainbow trout (about 300 gm each), cleaned (see note) 1 tbsp firmly packed caster sugar Finely grated rind of 1 lemon 2 tsp vegetable oil 100 gm purslane (see note)   Horseradish dressing 1¼ tbsp finely grated horseradish 2 tbsp grapeseed oil 1 tbsp lemon juice Small pinch of xanthan gum (optional; see note)

Method

  • 01
  • Light a charcoal barbecue with charcoal or seasoned hardwood and burn down to ashed coals (30-45 minutes for charcoal, 1-1½ hours for wood). A regular barbecue or a char-grill pan will also work, but won’t give the same smoky flavour.
  • 02
  • Meanwhile, for horseradish dressing, blend horseradish with 2 tbsp water in a small blenderor with a hand-held blender. Set aside to infuse for 30 minutes, then, with the blender running, add grapeseed oil, lemon juice and xanthan gum. Season to taste with salt, then strain through a fine sieve.
  • 03
  • Rinse trout, pat dry, then remove heads, tails and dorsal fins with a knife or kitchen scissors. Butterfly trout and remove all bones from the belly cavity, being careful not to break the skin. Place trout skin-side down on a tray. Mix sugar, lemon rind and 1 tbsp fine sea salt in a bowl, then scatter mixture over trout. Cover and refrigerate for 10 minutes to cure. Rinse and pat dry, then gently skewer each trout lengthways with a metal skewer along the thickest part of each side. Lightly oil and season trout skin, then cook skin-side down over hot coals until thickest parts are almost cooked through (2-3 minutes). Remove from heat, remove skewers and place on warm plates skin-side up. Dress purslane with 1-1½ tbsp horseradish dressing, scatter purslane over trout and serve with remaining dressing.

Ask your fishmonger to clean the fish for you. Purslane is available from select greengrocers; if it's unavailable, substitute another small green leaf such as mâche. Xanthan gum, a stabilising agent, makes the dressing creamy; it's available from health-food shops.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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Jun 2016

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