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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.

Spiced chicken with tabbouleh


This recipe for chicken and spice and all things nice is inspired by Lebanese shops that grill whole chickens and serve them with tabbouleh and garlic mayonnaise.

You'll need

1 chicken (about 1.6kg) 2 tbsp extra-virgin olive oil 2 tsp each coriander and cumin seeds To serve: aïoli (see note)   Tabbouleh 55 gm (¼ cup) coarse cracked wheat (burghul) 1½ cups each (loosely packed) coriander and flat-leaf parsley leaves 3 garlic cloves, finely chopped 1 Spanish onion, finely chopped 100 ml extra-virgin olive oil 2 tbsp lemon juice

Method

  • 01
  • Preheat a char-grill over medium-high heat. Cut along both sides of chicken backbone with kitchen scissors, then remove and discard bone. Open out chicken, pressing to flatten, deeply score flesh through skin, brush with olive oil, then rub with spices and season to taste. Cook chicken, skin-side up, turning once, until just cooked through (10 minutes each side). Keep warm.
  • 02
  • Meanwhile, for tabbouleh, place cracked wheat in a heatproof bowl. Add 125ml boiling water, cover with plastic wrap and stand until soft (10 minutes). Drain excess water and stir though remaining ingredients. Season to taste and set aside until required.
  • 03
  • Coarsely chop chicken and serve immediately with tabbouleh and aïoli.

Note Good-quality store-bought aïoli is available from select delicatessens. Alternatively, combine some crushed garlic with a good-quality mayonnaise.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Exotically perfumed viognier.

Featured in

Feb 2009

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