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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.

Kimchi jjigae


Jjigaes, or stews, are popular in Korean cuisine. The fermentation time suggested for the kimchi is relatively quick; the longer you leave it, the stronger the fermented flavour you'll get. You'll need to begin this recipe at least 3 days ahead.

You'll need

2 tbsp vegetable oil 650 gm pork shoulder, cut into 3cm pieces 1 onion, coarsely chopped 2 garlic cloves, finely chopped 400 gm canned whole peeled tomatoes, crushed 600 gm cleaned calamari, cut into rings 400 gm firm tofu, cut into squares 2 spring onions, thinly sliced To serve: steamed rice To serve: flowering garlic stems (optional; see note) and julienned leek   Cabbage kimchi 900 gm (about ½ large) Chinese cabbage, coarsely chopped 7 gm ginger (about 1.5cm piece), finely grated 1 garlic clove, finely chopped ½ bunch garlic chives, coarsely chopped 2 tsp sea salt flakes 30 gm (¼ cup) Korean chilli powder (see note)   Pork stock 1 kg pork bones 200 gm piece of bacon or 1 ham bone

Method

  • 01
  • For cabbage kimchi, combine ingredients in a large bowl, stir to combine, then transfer to a non-reactive container, cover and refrigerate until lightly fermented (3-5 days).
  • 02
  • For pork stock, preheat oven to 180C. Place pork bones in a roasting tray and roast until light golden (20-30 minutes). Transfer to a large saucepan, add bacon, cover completely with water and bring to the simmer over medium heat. Skim scum from surface, reduce heat to low and cook until well flavoured (2-3 hours). Strain (discard solids), cool, then refrigerate until fat solidifies (2-3 hours). Skim fat (discard), and refrigerate stock until required.
  • 03
  • Heat oil in a large saucepan, add pork, turn occasionally until light golden (3-5 minutes). Remove pork and set aside, then add onion and garlic to pan and sauté until tender (5-10 minutes). Add 500gm kimchi (remainder will keep refrigerated for 1 month) and 1 litre pork stock (remainder will keep frozen for 2 months). Add tomato and pork, bring to the simmer, then cook over low heat until pork is tender (25-30 minutes). Add calamari and tofu and cook until just cooked through (2-4 minutes), then add spring onion and season to taste. Serve hot topped with flowering garlic stems and leek, with steamed rice.

Note Flowering garlic stems are available from select greengrocers. Korean chilli powder is available from Asian grocers.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Fruity rosé.

Featured in

Sep 2010

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