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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

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.

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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.

Scrambled eggs with squid in ink


This is a beautiful dish. The eggs should be slightly undercooked and creamy and the squid in ink has a wonderfully slippery texture. This would make a really nice start to a meal or a quick supper on its own.

You'll need

30 gm butter, coarsely chopped 8 eggs 50 ml pouring cream 1 tbsp finely chopped coriander   Squid in ink 1.2 kg squid (about 8), cleaned, tentacles reserved 2 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1 small red chilli, finely chopped 1 tbsp squid ink (see note)

Method

  • 01
  • For squid in ink, cut squid hoods into 1cm strips. Heat olive oil in a frying pan over medium heat, add onion and garlic and sauté until tender (3-4 minutes). Add squid and chilli, increase heat to high and sauté until just cooked (1-2 minutes). Add ink and simmer for 1 minute to warm through.
  • 02
  • Melt butter in a saucepan over medium heat. Whisk eggs and cream in a bowl to combine, season to taste, add to pan and stir over medium heat until just set (2-3 minutes). Stir through coriander and divide among serving plates, spoon squid into plates and serve hot.

Note Although squid ink can be taken straight from the ink sac of the squid, it is a rather messy and tedious task. Squid ink can also be bought in jars or sachets from Simon Johnson and select delicatessens.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2009

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