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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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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.

Pancetta-wrapped barbecue chicken


This shows the versatility of barbecues. If you don't have a kettle barbecue, just cover the chicken with a metal mixing bowl, ensuring the bowl doesn't touch the bird.

You'll need

14 thin slices mild pancetta 1 chicken (about 1.8kg) 1 orange and 1 lemon, thickly sliced (grate rind first for the stuffing) 1 head of garlic, halved For drizzling: olive oil 3 baby cos lettuce, hearts halved, outer leaves coarsely torn 8 spring onions, trimmed and halved 50 ml olive oil 1 tbsp Sherry vinegar 1 tsp Dijon mustard ½ cup (loosely packed) mint   Thyme, hazelnut and pistachio stuffing 2 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, finely chopped 80 gm coarse fresh sourdough breadcrumbs 20 gm coarsely chopped pistachios 1/3 cup finely chopped flat-leaf parsley 2 tbsp finely chopped thyme Finely grated rind of 1 lemon and 1 orange

Method

  • 01
  • For thyme, hazelnut and pistachio stuffing, heat oil in a small saucepan over medium-high heat, add onion and garlic and stir occasionally until pale golden and tender (6-8 minutes). Tip into a bowl, stir in remaining ingredients, season to taste and set aside to cool, then stuff into chicken.
  • 02
  • Heat a kettle barbecue to medium-high heat. Overlap pancetta slices across chicken breasts, truss legs with kitchen string, then place chicken on the citrus slices spread in the base of a roasting pan lined. Add garlic to pan, drizzle chicken with a little oil and season to taste, then place in barbecue, close the lid and roast, basting occasionally with pan juices, until cooked through and juices run clear when thigh is pierced with a skewer (45-50 minutes). Remove from tray and set aside to rest.
  • 03
  • While the chicken is resting, drizzle lettuce hearts and spring onions with a little olive oil and barbecue cut-sides down until slightly charred (4-5 minutes), then transfer to a bowl and set aside.
  • 04
  • Discard citrus slices from roasting pan, squeeze garlic cloves into pan juices and mash with a fork. Add oil, vinegar and mustard and season to taste. Drizzle a little of the pan juices over lettuce and spring onions, add torn lettuce leaves and mint, season to taste and toss to combine. Serve alongside pancetta-wrapped chicken with extra pan juices to spoon over.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Something rich but dry such as an orange (skin-contact white) wine.

Featured in

Jan 2015

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