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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."

Most popular recipes summer 2017

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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.

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.

Curried split-pea soup


If you don't have any vegetable stock on hand, you can make this soup with water instead - just be sure to season it generously at the end of cooking.

You'll need

2 tbsp coconut oil 1 onion, finely chopped 2 long green chillies, thinly sliced 1 garlic clove, finely chopped 2 tbsp finely grated ginger 1 tbsp brown mustard seeds 2 ripe tomatoes, diced 1½ tbsp Madras curry powder 1 litre (4 cups) vegetable stock 500 gm red split peas 100 gm shredded coconut To serve: lime juice, to taste, plus extra lime wedges To serve: natural yoghurt, coriander and fried shallots

Method

  • 01
  • Heat oil in a large saucepan over medium-high heat, add onion, chillies and garlic and fry, stirring occasionally, until translucent (4-5 minutes). Stir in ginger and mustard seeds, fry until seeds pop (30 seconds), then stir in tomato and curry powder. Add stock, split peas, coconut and 500ml water, cover, bring to the boil, reduce heat to medium and simmer uncovered and without seasoning until split peas break down and soup thickens (5-10 minutes). Partially blend with a hand-held blender, season to taste with salt, pepper and lime juice and serve with yoghurt, coriander, fried shallots, and lime wedges.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jun 2015

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