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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.

Baked apple creams


You can serve this dessert warm or, alternatively, refrigerate until cold, scatter with caster sugar and caramelise the top with a blowtorch. Good-quality shop-bought biscuits such as cantucci or ginger wafers add extra texture without adding labour.

You'll need

375 ml dessert wine 400 gm caster sugar 1 vanilla bean, split and seeds scraped 4 pieces lemon rind, removed with a peeler 6 cardamom pods, bruised 4 pink lady apples, unpeeled, each cut into 8 wedges, core removed 600 ml thick cream (35% fat) 8 egg yolks For dusting: freshly grated nutmeg and icing sugar

Method

  • 01
  • Preheat oven to 160C. Combine dessert wine, 330gm sugar, vanilla bean and seeds, lemon rind, half the cardamom and 50ml water in a large deep-sided frying pan, stir over medium-high heat until sugar dissolves. Bring to the boil, cook for 7-8 minutes until a light syrup forms, add apple, reduce heat to low-medium and cook, turning occasionally, until tender and translucent (10-12 minutes). Drain half the apple from syrup with a slotted spoon, divide among bases of four 500ml-capacity shallow ovenproof bowls placed in a baking tray lined with a tea towel, set aside. Warm remaining apples and syrup just before serving.
  • 02
  • Meanwhile, combine cream and remaining cardamom in a saucepan over medium heat and bring just to the boil. Whisk yolks and remaining sugar to combine, pour over cream mixture and whisk to combine. Strain into a jug, divide among bowls and scatter with nutmeg. Pour in enough boiling water to come halfway up sides of ramekins, cover with foil and bake until just set (15-20 minutes), stand for 5 minutes, dust with icing sugar and serve with remaining apples, syrup and crisp biscuits.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Botrytis semillon.

Featured in

Aug 2009

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