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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.

Apple crumble ice-cream sandwiches


Chewy oat biscuits with a scoop of cinnamon ice-cream and apples in caramel syrup make for a luxe take on an ice-cream sandwich. Make the ice-cream and biscuits ahead, then all you need to do is caramelise the apples.

You'll need

300 ml dessert wine 220 gm (1 cup) caster sugar 50 ml Calvados 3 pieces thinly peeled orange rind 3 small pink lady apples, ends trimmed, sliced into thin rounds, seeds discarded   Golden oat biscuits 180 gm brown sugar 150 gm softened butter 2½ tbsp golden syrup 1 tbsp almond oil or grapeseed oil 1 tsp vanilla extract 1 egg and 1 yolk, beaten together 320 gm wholemeal flour 110 gm rolled oats, plus extra for scattering ¾ tsp bicarbonate of soda   Cinnamon ice-cream 600 ml pouring cream 300 ml milk 5 egg yolks 45 gm brown sugar 45 gm caster sugar 45 gm golden syrup 2 tsp ground cinnamon

Method

  • 01
  • For biscuits, preheat oven to 160C and line baking trays with baking paper. Beat sugar, butter, golden syrup, oil and vanilla in an electric mixer until pale and creamy (2-3 minutes), then beat in egg and yolk. Stir in flour, oats, bicarbonate of soda and 1 tsp sea salt, then roll heaped tablespoonfuls of mixture into balls, flatten and place on prepared trays, leaving space between each for biscuits to spread. Bake, swapping trays halfway through, until golden on the edges (10-12 minutes). Cool on trays.
  • 02
  • For cinnamon ice-cream, bring cream and milk just to the boil in a saucepan. Whisk yolks, sugars, golden syrup and cinnamon in a bowl until thick and pale (3-4 minutes). Pour in cream mixture while whisking to combine, then return to pan and stir continuously over over medium heat until mixture thickly coats the back of a spoon (5-6 minutes). Strain into a bowl and refrigerate until chilled, then churn in an ice-cream machine. Coarsely crumble a few biscuits, stir into cinnamon ice-cream and freeze until required. Makes about 1.2 litres.
  • 03
  • Stir dessert wine, sugar, Calvados and orange rind in a deep frying pan over medium-high heat until sugar dissolves. Add apple slices, reduce heat to low-medium, cover directly with a round of baking paper and weight with a plate to ensure apples are submerged. Cover with a lid and simmer until apples are tender and syrup caramelises (10-12 minutes). Add 100ml water, swirl to combine, then stand to cool briefly.
  • 04
  • Serve generous scoops of cinnamon ice-cream with oat biscuits and glazed apple slices, and drizzle with a little caramel.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jun 2015

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