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Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

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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.

Chilled spiced tomato soup with barbecued squid


Make this soup the day before and take it to the beach in an Esky to keep it cold. We love the contrast of hot squid served on top, straight off the barbecue, for a winning hot-cold contrast. Use the ripest tomatoes you can find - any juicy large varieties will do.

You'll need

60 gm crustless day-old sourdough bread, coarsely torn 70 ml extra-virgin olive oil 2½ tbsp Sherry vinegar 6 very ripe oxheart tomatoes, coarsely chopped 1 Spanish onion, coarsely chopped 2 inner celery stalks, coarsely chopped, leaves reserved 2 garlic cloves, finely chopped 2 small red chillies, finely chopped, or to taste 2 tsp smoked paprika, plus extra to serve To taste: vodka To serve: mixed cherry tomatoes, halved To serve: Tabasco   Barbecued squid 6 baby squid, cleaned, tentacles reserved, bodies scored and thickly sliced 30 ml olive oil, plus extra for drizzling Juice and finely grated rind of 1 lemon 1 garlic clove, finely chopped

Method

  • 01
  • Combine bread, oil, vinegar and 50ml cold water in a bowl, toss to mix well and set aside until bread softens (8-10 minutes).
  • 02
  • Process oxheart tomatoes, onion, celery, garlic, chilli, paprika and bread mixture in batches in a food processor until very smooth, then strain through a coarse sieve into a container. Add vodka to taste and enough chilled water to thin to a soup consistency (you may not need any, depending on how the juiciness of the tomatoes). Season generously to taste, add cherry tomatoes and chill well.
  • 03
  • For barbecued squid, combine squid in a bowl with oil, lemon rind, half the juice and the garlic, season to taste and refrigerate to marinate (20 minutes). Heat a barbecue to high heat, remove squid from marinade and barbecue quickly, turning occasionally, until just cooked through (1-2 minutes). Add remaining juice, drizzle with a little oil and toss to combine.
  • 04
  • Pour chilled tomato soup into bowls, pile squid on top, scatter with celery leaves and serve with Tabasco and extra smoked paprika.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Bone-dry manzanilla Sherry

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