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Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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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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Chorizo hotdogs with chimichurri and smoky red relish

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Baked wholemeal crêpes with ham, leek and Gruyère


There's a reason ham and cheese is such a classic combination - it simply tastes amazing, especially when best-quality ingredients are in the mix. We've opted for an aged Gruyère and thinly shaved leg ham off the bone.

You'll need

200 gm thinly shaved leg ham 100 gm finely grated aged Gruyère, plus extra, for scattering 1 tbsp thyme, plus extra to serve For drizzling: melted butter To serve: baby spinach dressed with mustard vinaigrette   Wholemeal crêpes 80 gm wholemeal flour 160 ml milk 3 eggs 160 ml beer 30 gm melted butter, plus extra for brushing   Leek béchamel 100 gm butter, diced 1 leek, thinly sliced 1 small garlic clove, finely chopped 50 gm (½ cup) plain flour 700 ml warm milk 120 gm finely grated aged Gruyère

Method

  • 01
  • For crêpe batter, place flour and a pinch of salt in a bowl. Whisk milk and eggs in a bowl to combine, then whisk in beer and butter. Gradually add to flour, whisking until smooth, then cover and set aside at room temperature for 1 hour to rest.
  • 02
  • Meanwhile, for leek béchamel, melt butter in a saucepan over medium-high heat, and sauté leek and garlic until translucent (4-5 minutes). Stir in flour and cook until sandy textured, then gradually whisk in milk. Season to taste and whisk continuously until mixture bubbles and thickens and no longer tastes like flour (4-5 minutes). Remove from heat, stir in Gruyère, cover directly with a piece of baking paper and set aside.
  • 03
  • Preheat oven to 200C. Heat a 21cm crêpe pan over medium-high heat, brush with melted butter then pour in 60ml crêpe batter, swirling to spread evenly over base. Cook until golden on the base (1-2 minutes) and bubbles appear on the surface, then turn and cook other side (30 seconds). Transfer to a tray lined with baking paper, wipe out pan with paper towels and repeat with remaining batter, stacking crêpes as you go.
  • 04
  • Place crêpes on a work surface and spread half of each with leek béchamel, leaving a 1cm border. Scatter with ham, Gruyère and thyme, season to taste and fold into quarters. Place in a single layer on a baking tray lined with baking paper, drizzle with butter, scatter with extra Gruyère and bake until bubbling (6-8 minutes). Scatter with thyme and serve with spinach salad.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Oct 2015

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