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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.

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Counting down from 20, here are this summer's most-loved 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.

Poppy-seed scroll


This is a version of the Hungarian beigli. Traditionally two versions are cooked - the other is stuffed with a walnut filling.

You'll need

600 gm plain flour 250 gm butter, coarsely chopped 10 gm dried yeast Finely grated rind of 2 lemons 100 gm sour cream 90 ml lukewarm milk 1 egg yolk For brushing: eggwash For dusting: pure icing sugar, sieved   Poppy-seed filling 185 gm blue poppy seeds (see note) 160 ml (2/3 cup) milk 110 gm (½ cup) raw caster sugar 100 gm pitted prunes, finely chopped 2 tbsp cherry or blackcurrant jam 2 tsp ground cinnamon Finely grated rind of 1 orange and 1 lemon

Method

  • 01
  • Process flour, butter, yeast and rind in a food processor until fine crumbs form. Add sour cream, milk and yolk, pulse until a soft dough forms (1-2 minutes), then turn onto a lightly floured surface and knead until very smooth (1-2 minutes). Place in a lightly buttered bowl, cover and stand until slightly risen (30 minutes). Knock down dough, knead on a lightly floured surface and stand until slightly risen (30 minutes).
  • 02
  • Meanwhile, for poppy-seed filling, process poppy seeds in a small food processor or coffee grinder to grind, transfer to a saucepan and add remaining ingredients. Stir continuously over medium-high heat until boiling, reduce heat to medium and simmer, stirring continuously, until thick and smooth (12-15 minutes). Cool completely.
  • 03
  • Preheat oven to 220C. Divide dough into two, and roll out each piece on a lightly floured surface into a 20cm x 30cm rectangle. Spread half the poppy-seed filling over each piece leaving a 3cm-border, then, with shortest side facing you, roll into a cylinder. Place each cylinder, seam-side down, on a baking tray lined with baking paper, brush with eggwash, stand until risen (1 hour). Bake for 10 minutes, reduce oven to 180C and bake until golden and cooked through (15-20 minutes). Serve warm or cool, dusted with icing sugar. Scrolls will keep, stored in an airtight container, for 2 weeks.

Note Blue poppy seeds are available from select delicatessens. If unavailable, substitute regular poppy seeds.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Apr 2010

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