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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.

Hot-smoked chicken with marinated tomatoes


Smoking meat is an incredibly satisfying way to cook and can be done quite simply with a wok and a lid. Ensure the heat is kept low and check often. It should be a slow process, with a temperature of around 100C-120C. Start this recipe a day ahead to brine the chicken and soak the woodchips.

You'll need

1.8 kg chicken 500 gm woodchips, such as apple, oak or hickory (see note) 1 kg vine-ripened tomatoes, coarsely chopped 2 Spanish onions, thinly shaved into rings 60 ml (¼ cup) red wine vinegar 40 gm brown sugar 1 cup (loosely packed) mint   Brine 400 gm sea salt 100 gm brown sugar

Method

  • 01
  • For brine, stir salt, sugar and 5 litres water in a large saucepan over high heat until salt and sugar have dissolved. Refrigerate until chilled.
  • 02
  • Place chicken in the brine, ensuring it’s submerged, and refrigerate overnight. Soak woodchips in water overnight.
  • 03
  • Remove the chicken from brine and pat dry with paper towels, then return to the refrigerator uncovered for 2 hours to dry out the skin.
  • 04
  • Line a wok with foil, drain woodchips and place in wok. Set a wire rack over the woodchips, then place chicken on the rack and cover with a lid or a double layer of foil to seal tightly. Heat wok over an outside gas ring on medium heat until chips begin to smoke, reduce heat to low and cook until chicken is cooked through (about 2 hours).
  • 05
  • In a large bowl combine tomatoes, onion, vinegar and brown sugar, and stand for an hour, stirring every 10 minutes, until onion softens. Stir in the mint and serve salad with thick slices of the chicken.

Note Smoking chips are available at hardware and barbecue supply shops.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Earthy Barossa shiraz.

Featured in

Dec 2015

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