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Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

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."

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.

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.

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.

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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Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Spiced fig jam drops


Make the most of the last fresh figs by turning them into jam so you can enjoy them year-round. These jam drops are delicious eaten warm with a glass of frothy milk spiced with cinnamon and cardamom.

You'll need

185 gm softened butter 165 gm caster sugar 2 egg yolks Scraped seeds of 1 vanilla bean 225 gm (1½ cups) plain flour 60 gm almond meal ½ tsp baking powder   Spiced fig jam 1 vanilla bean, split, seeds scraped 2 cinnamon quills 1 cardamom pod, cracked Thinly peeled rind and juice of 1 lemon (seeds reserved) 1 kg ripe black figs (about 10), trimmed, coarsely chopped 500 gm coconut sugar (see note) 1 tsp rosewater

Method

  • 01
  • For spiced fig jam, tie vanilla bean, spices, lemon rind and seeds in a piece of muslin with kitchen string. Combine vanilla seeds and remaining ingredients and spice parcel in a large saucepan and stir occasionally over medium heat until sugar dissolves (2-3 minutes). Bring to the boil, then reduce heat to very low and stir occasionally, breaking up figs gently with a wooden spoon, until jam reaches setting point (45 minutes; see cook’s notes p200). Remove spice parcel and set jam aside to cool before pouring into sterilised jars, then seal. Spiced fig jam, unopened, will keep for up to 3 months.
  • 02
  • Preheat oven to 150C. Beat butter, sugar, yolks and vanilla seeds in an electric mixer until pale. Add flour, almond meal and baking powder, stir to combine, then roll tablespoonfuls of mixture into balls and place 5cm apart on a baking tray lined with baking paper. Gently flatten slightly, make a small indentation in the top of each, fill with a teaspoonful of spiced fig jam, then bake until golden (30-35 minutes). Set aside to cool slightly on trays.
  • 03
  • Serve warm with extra jam. Spiced fig jam drops will keep for 3 days stored in an airtight container.

Note Coconut sugar is available from health-food shops. If it's unavailable, substitute dark brown sugar. 


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

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May 2014

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