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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.

Indian-style curried eggs with rice


Eggs are so versatile and can be transformed into a meal at the drop of a hat. We don't always think of serving them in a curry, but trust us, they're delicious.

You'll need

8 eggs 80 ml (1/3 cup) vegetable oil 2 sprigs curry leaves 1 small onion, finely chopped 1 large garlic clove, crushed ½ cinnamon quill 3 cardamom pods, bruised ½ tsp ground turmeric 2 tsp each ground coriander and ground cumin 1 tsp garam masala 400 gm canned tomato polpa To serve: steamed basmati rice

Method

  • 01
  • Boil eggs until cooked to your liking (9 minutes for hard-boiled). Drain and set aside.
  • 02
  • Meanwhile, heat oil in a saucepan over medium heat, add curry leaves and fry until crisp (1 minute). Remove curry leaves with a slotted spoon and drain on paper towels. Add onion and garlic to pan and sauté until onion is tender (6-8 minutes). Add spices, stir until fragrant (1-2 minutes), then add tomato, bring to a simmer and cook for 2 minutes to combine flavours.
  • 03
  • Peel and halve eggs. Add to curry, season to taste, serve with rice and top with curry leaves.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Nov 2015

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