The February issue

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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

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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.

Pineapple, green mango and peanut salad


This dish is a quick take on the Malaysian street salad rojak. Salty sweet and sour, it packs a punch in all the right places. Look for a topless golden pineapple for maximum sweetness.

You'll need

1 kg (about 1 small) pineapple, thinly sliced, into wedges 300 gm (about 1) green mango, cut into matchsticks 300 gm (about 1) jicama, cut into matchsticks 1½ cups (loosely packed) coriander 50 gm (½ cup) roasted peanuts, crushed or coarsely chopped   Tamarind caramel dressing 4 long red chillies, seeds removed (optional), coarsely chopped 3 golden shallots, coarsely chopped 3 coriander roots, scraped 3 garlic cloves, coarsely chopped 60 ml (¼ cup) vegetable oil 120 gm dark palm sugar, crushed 2 tbsp fish sauce, plus extra to taste 2 tbsp tamarind concentrate 1 lime, juiced

Method

  • 01
  • For tamarind dressing, process chilli, shallot, coriander roots and garlic in a small food processor to a paste. Heat oil in a frying pan over medium heat and fry paste until fragrant (3-4 minutes). Add palm sugar, stir to dissolve (2-3 minutes), then stir in fish sauce, tamarind and 60ml water. Remove from heat, cool slightly, then add lime juice and season with freshly ground black pepper. Tamarind caramel dressing will keep refrigerated for a month.
  • 02
  • Arrange pineapple on a platter, scatter with green mango and jicama, spoon half the dressing over, scatter with coriander, drizzle with a little more dressing, top with peanuts and serve.

Note Tamarind concentrate or paste is available from Asian grocers and select supermarkets.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Feb 2016

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