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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.

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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

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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.

Mushroom ketchup


This preserve is a very old recipe and, like all sauces, it will only improve with age. Give it at least two months before you crack open the jar. You'll need to begin this recipe a day ahead.

You'll need

675 gm large flat mushrooms, thinly sliced 30 gm dried porcini mushrooms 500 ml (2 cups) white wine vinegar 3 large golden shallots, coarsely chopped 1 garlic clove, coarsely chopped 2 fresh bay leaves 4 whole cloves 3 large mace blades (see note) ½ tsp each ground ginger and freshly ground black pepper ¼ tsp ground allspice 60 ml (¼ cup) dry sherry

Method

  • 01
  • Place mushrooms in a large non-reactive bowl, scatter with 4½ tsp fine sea salt, mix to combine, cover and stand for 24 hours, stirring occasionally. One hour before end of salting period, combine porcini and 750ml hot water in a bowl and stand until rehydrated (1 hour), then remove with a slotted spoon (reserve soaking liquid). Process porcini in a food processor, add liquid and process to combine, then transfer to a large saucepan. Process salted mushrooms in a food processor until a smooth purée forms, add to saucepan.
  • 02
  • Process 125ml vinegar in a food processor, with shallot and garlic until finely chopped. Add to mushrooms, with bay leaves, spices and remaining vinegar. Bring to the boil over medium-high heat, reduce heat to low and simmer, stirring frequently, until mushrooms are soft and ketchup is thick (1-1½ hours). To test for correct consistency, place a spoonful onto a saucer and stand for 10 minutes. If very little or no liquid seeps from the ketchup, the ketchup is ready. Press through a coarse sieve (discard solids), then process in batches, in a blender or food processor, until very smooth.
  • 03
  • Return ketchup to a clean saucepan and bring it to the boil over medium-high heat, stirring constantly. Stir in sherry, then ladle ketchup into sterilised bottles, leaving a 2cm-gap at the top. Seal bottles, cover with water in a saucepan and simmer for 15 minutes. Cool to room temperature and store in a cool dark place until flavours develop (2-3 weeks). Serve as a condiment to roast meat.

Note This recipe makes about 750ml. Mace blades, the outer casings of nutmeg, are available from Herbie's Spices and select delicatessens.


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