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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

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

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.

Korean beef tartare


Nashi and cucumber are traditional accompaniments to this dish - you could add carrot or cabbage too. If you choose to add a raw egg yolk to your tartare, be sure to use fresh, uncracked eggs; the yolk isn't essential but will bind the dressing and add richness.

You'll need

1 tbsp sesame seeds 1 tbsp pine nuts 500 gm beef fillet, trimmed, finely chopped 4 egg yolks, to serve 1 nashi, 1 Lebanese cucumber and 2 spring onions, cut into julienne, to serve   Soy dressing 60 ml (¼ cup) soy sauce 2 tbsp apple juice 1 tbsp rice wine 2 tsp sesame oil 1 small garlic clove, finely chopped Pinch caster sugar 1 tsp Korean chilli powder (see note)

Method

  • 01
  • Dry-roast sesame seeds and pine nuts separately in a small frying pan over medium-high heat, stirring continuously until golden (2-4 minutes). Set aside to cool.
  • 02
  • For soy dressing, combine ingredients in a bowl, whisk to combine and season to taste.
  • 03
  • Combine beef and soy dressing in a bowl, mix to combine, then divide among plates, forming into piles. Make an indent in centre of each pile and place yolk on top. Arrange nashi, cucumber and spring onion on top. Scatter with sesame seeds and pine nuts and serve.

Note Korean chilli powder is available from Asian grocers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

German spätlese riesling.

Featured in

Sep 2010

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