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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

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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.

Chocolate and almond simnel cake


Traditional simnel cake contains no chocolate, and is decorated with eleven balls of marzipan to represent the twelve Apostles minus the traitor Judas. But what's Easter without chocolate? We've added some to the cake batter, and finished with a rich chocolate glaze. The marzipan balls have been replaced with almonds.

You'll need

380 gm marzipan For dusting: pure icing sugar 110 gm softened butter 110 gm (½ cup) brown sugar 1 vanilla bean, scraped seeds only 3 eggs 150 gm (1 cup) plain flour 1 tsp each ground cinnamon and finely grated nutmeg 100 gm dark chocolate (65% cocoa solids), coarsely chopped 100 gm each dried cherries and muscatels 50 gm currants 50 gm candied orange peel, coarsely chopped To decorate: natural almonds For dusting: Dutch-process cocoa   Chocolate glaze 90 ml pouring cream 125 gm dark chocolate (65% cocoa solids), coarsely chopped 20 gm butter

Method

  • 01
  • Knead marzipan on a surface lightly dusted with icing sugar until smooth and pliable (1 minute), then halve and roll out each piece to 4mm-thick. Cut an 18cm-diameter circle from each, place on a tray lined with baking paper and set aside.
  • 02
  • Preheat oven to 140C. Beat butter, sugar and vanilla seeds in an electric mixer until pale and creamy (3-4 minutes), then add eggs one at a time, beating well and scraping down sides of bowl after each addition. Sift in flour, spices and a pinch of salt, fold to combine, then add chocolate, dried fruit and candied peel. Stir to combine, then spoon half the batter into a buttered and floured 18cm-diameter cake tin. Smooth top, place one marzipan circle on top, then spoon over remaining cake batter. Smooth top, make an indentation in centre (to prevent cake from doming), bake until an inserted skewer withdraws clean (1-1¼ hours). Cool in tin, then turn out onto a wire rack.
  • 03
  • Place remaining marzipan circle on top of cake, set aside.
  • 04
  • For chocolate glaze, bring cream just to the boil in a small saucepan over medium-high heat, add chocolate, remove from heat, stir until smooth, stir in butter to combine. Pour over cake, allowing chocolate to spill down sides. Arrange almonds on top, stand until set (1-1½ hours). Dust with cocoa and serve, cut into wedges. Cake will keep, stored in an airtight container, for 3 days, but is best glazed on the day of making.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Apr 2010

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