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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

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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.

Crema di zucca con fontina


The humble pumpkin soup gets a lift with the addition of fontina and herbs in this traditional Italian take.

You'll need

2 tbsp olive oil 1 onion, thinly sliced 3 garlic cloves, thinly sliced 1 kg butternut pumpkin (about 1), cut into 3cm cubes 1 litre (4 cups) chicken stock 160 gm fontina, coarsely grated 80 gm parmesan, coarsely grated 2 tbsp mascarpone 1 tbsp finely chopped sage 1 tbsp finely chopped rosemary 1 egg yolk 4 thin slices day-old rye bread

Method

  • 01
  • Heat oil in a large saucepan over medium heat, add onion and garlic, and sauté until tender (10 minutes). Add pumpkin and stock, bring to the simmer, season to taste, reduce heat to low, then cover and cook until pumpkin is very tender (40-45 minutes). Add half the fontina, stir to melt, season to taste and keep warm.
  • 02
  • Preheat grill to high. Combine parmesan, mascarpone, sage, rosemary, egg yolk and remaining fontina in a bowl, season to taste.
  • 03
  • Divide soup among ovenproof bowls. Place bread on a tray and grill until golden (1 minute each side). Spread with cheese mixture, then position on top of soup and place bowls under grill until cheese is golden and melted (1-2 minutes). Serve hot.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Toasty bottle-aged Hunter sémillon.

Featured in

Aug 2014

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