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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.

Salad of figs, scampi arrosto and salsa delicata


Here scampi are roasted, hence "arrosto", and tossed in a simple salad dressed with a light pine nut and pistachio dressing. 

You'll need

16 scampi, halved lengthways 2 tbsp olive oil 1 garlic clove, crushed 8 figs, halved 2 cups (loosely packed) mesclun 1 baby fennel bulb, thinly sliced on a mandolin 1 golden shallot, thinly sliced 1 tbsp tarragon, torn   Salsa delicata 75 gm pine nuts 40 gm pistachio nuts, plus extra coarsely chopped to serve 100 ml extra-virgin olive oil 75 ml chardonnay vinegar

Method

  • 01
  • For the salsa delicata, process nuts in a small food processor until finely chopped. Add oil, vinegar and 2 tbsp water, season to taste and process until smooth.
  • 02
  • Preheat oven to 200C, toss scampi halves with oil and garlic in an oven dish and roast cut-side up until just cooked (6-9 minutes). Cool briefly, then pull meat from shells. Set aside.
  • 03
  • Combine remaining ingredients in a bowl and season to taste. Add dressing to taste, then add scampi meat, toss to combine and sprinkle with chopped pistachio nuts just before serving.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2015

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