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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.

Tagine of baby squid with red pepper and tomato


"Squid take either two minutes or an hour and two minutes to cook to perfection," writes Paula Wolfert. "For this dish, I prefer the slow method. This tagine is excellent with freshly boiled white rice."

You'll need

450 gm baby squid (12 pieces), cleaned and cut into bite-sized pieces, rinsed and pressed dry in absorbent paper 2 tbsp extra-virgin olive oil 225 gm finely chopped onion 150 gm peeled, cored and diced red capsicum 450 gm red-ripe tomatoes, peeled, diced and drained 2 tsp sugar 2 tbsp lemon juice 2 tbsp chopped coriander leaves To taste: cayenne pepper   Chermoula ¾ tsp cumin seeds, preferably Moroccan 3 garlic cloves 1 tbsp saffron water (see note) 1 tsp ground ginger ½ tsp paprika ½ tsp ground turmeric ½ tsp cayenne pepper 1 tbsp extra-virgin olive oil

Method

  • 01
  • To make the chermoula, toast the cumin seeds (not necessary if they are Moroccan) by tossing them in a hot dry pan over a medium heat for about 1 minute. Pound the cumin seeds, garlic and 1 tsp salt to a paste in a mortar. Dilute with the saffron water, then add the spices and olive oil. Toss with the squid, cover and refrigerate.
  • 02
  • About 1¼ hours before serving, set a 25cm flameproof tagine or cazuela (or a heavy-bottomed straight-sided frying pan or sauté pan) over a medium-low heat. Add the olive oil and warm it, then add the onion and cook until soft (5-6 minutes). Add the red capsicum, cover and cook for a further 5 minutes. Add the seasoned squid, raise the heat to medium-high and cook, stirring, until most of the moisture has evaporated.
  • 03
  • Add the tomatoes, sugar, half the lemon juice and half the coriander, season to taste with sea salt and bring to the boil. Lay a sheet of crumpled wet baking paper directly over the contents of the pan, then cover with a lid. Reduce the heat to a simmer and cook until the squid are tender (about 1 hour). Transfer the hot tagine to a wooden surface or a folded tea towel (to prevent cracking).
  • 04
  • Correct the seasoning as necessary with the remaining lemon juice, salt and cayenne pepper to taste. Scatter over the remaining coriander and serve.

Note Using saffron in the form of saffron water is economical, and it brings out more of the spice's aroma and flavour than simply adding a few strands to a dish. So do as many Moroccan cooks do, and prepare a small jar of saffron water. Dry ½ tsp crumbled saffron strands in a warm (not hot) pan. Crush again, then soak in 240ml hot water and store in a small jar in the refrigerator. This will keep for up to a week. For longer storage, pour the saffron water into a plastic ice cube tray and freeze into cubes. Once frozen, shake out the cubes and store in a freezer bag. Each cube will be equivalent to 2 tbsp saffron water or a good pinch of dried saffron threads.

The Food of Morocco ($65, hbk) by Paula Wolfert is published by Bloomsbury. This recipe has been reproduced with minor GT style changes.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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Nov 2012

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