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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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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.

Rhubarb and raspberry crostata


This version of crostata di marmellata, a sweet shortcrust pastry case filled with jam, features a homemade rhubarb compote that's been spiked with orange, lemon and ginger to give it a less cloying texture. Serve with mascarpone or thick cream.

You'll need

500 gm rhubarb (about 1 bunch), coarsely chopped 250 gm raw caster sugar Thinly peeled rind and juice of 1 orange and ½ lemon 2 tsp finely grated ginger Scraped seeds of 1 vanilla bean 100 gm frozen raspberries, defrosted For brushing: eggwash 2 tbsp demerara sugar, for dusting   Pasta frolla 220 gm plain flour 100 gm cold butter, coarsely chopped 60 gm pure icing sugar, sieved Scraped seeds of 1 vanilla bean 1 egg plus 1 egg yolk, lightly beaten

Method

  • 01
  • For pasta frolla, process flour, butter, icing sugar, vanilla seeds and a pinch of salt in a food processor until fine crumbs form. Add egg mixture, process until mixture just comes together, turn onto a lightly floured surface, knead lightly until smooth. Wrap in plastic wrap, refrigerate to rest (1-2 hours).
  • 02
  • Meanwhile, place rhubarb in a colander, rinse under cold running water, then combine in a large saucepan with caster sugar, rinds, juices, ginger and vanilla seeds. Stir over medium-high heat until sugar dissolves, then bring to the boil and stir occasionally until very thick and jammy (10-15 minutes), add raspberries and set aside to cool completely.
  • 03
  • Preheat oven to 180C. Roll out two-thirds of the pasta frolla on a lightly floured surface into a 3mm-thick rectangle and line a 13cm x 36cm rectangular tart tin, trim edges and spoon in cooled rhubarb mixture. Roll out remaining pasta frolla on a lightly floured surface to 3mm thick, then cut into 15mm-wide strips. Arrange strips in a lattice over jam, press pastry edges to seal and trim excess. Brush pastry with eggwash, dust with demerara sugar and bake until pastry is crisp and golden (40-45 minutes). Cool in tin before serving. Crostata is best eaten on day of making.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

May 2010

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