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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.

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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.

Ecuadorian potato soup


This potato and cheese soup is an Ecuadorian classic, although various iterations are found throughout Latin America. Some include smoky sausage or pork, and at different times of the year other ingredients such as cabbage, corn, sweet potato and pumpkin are added to the mix. It's served either as a chunky broth, or a smooth purée - this version is somewhere in between, with the potatoes mashed to thicken the soup while still retaining a little texture. 

You'll need

80 ml (1/3 cup) olive oil 2 onions, coarsely chopped 2 garlic cloves, finely chopped 2 tsp ground cumin 1 tsp ground achiote (see note), plus extra to serve 1.8 kg floury potatoes, such as sebago, coarsely chopped 250 ml (1 cup) milk 60 gm coarsely grated feta, plus extra, crumbled, to serve 60 gm coarsely grated vintage cheddar Coarsely chopped coriander and thinly sliced spring onion, to serve   Aji amarillo sauce 4 long green chillies or 2 jalapeños 1 cup (firmly packed) coriander 4 spring onions, chopped 2 tbsp white vinegar 1 tbsp aji amarillo paste (see note) Juice of 2 limes ½ tsp ground cumin

Method

  • 01
  • For aji amarillo sauce, blacken chillies over a flame (or roast in a hot oven), turning occasionally (2-3 minutes), then place in a bowl, cover with plastic wrap and leave to steam (5-10 minutes). Peel chillies, coarsely chop and process in a food processor with coriander and spring onion until coarsely chopped. Transfer to a bowl, stir in remaining ingredients and season to taste.
  • 02
  • Heat half the oil in a large saucepan over medium-high heat, add onion, garlic, cumin and achiote, stir to combine, then fry, stirring occasionally, until onion is tender and translucent (4-5 minutes). Add 1.5kg potatoes, stir to coat in the onion mixture and cook, stirring occasionally, for another 5 minutes. Add 1.5 litres water, season to taste and bring to the boil, then reduce heat to medium and simmer until potatoes are tender (20-25 minutes). Coarsely mash or pulse the potatoes with a hand-held blender so little chunks of potato remain but the overall texture is creamy, then stir in milk, adding a little extra if necessary to thin soup to your preferred consistency. Simmer for another 5 minutes, then stir in cheeses and remove from the heat.
  • 03
  • Heat remaining oil in a large frying pan over medium-high heat, add remaining potato and fry, turning occasionally, until golden brown and tender (6-7 minutes). Drain on paper towels and season to taste.
  • 04
  • Serve soup hot topped with fried potato, coriander, spring onion and aji amarillo sauce.

Achiote, or annatto, is available from Herbie's Spices (herbies.com.au) and Fireworks Foods (fireworksfoods.com.au). Aji amarillo paste and chillies are available from Fireworks Foods and Tierras Latinas (tierraslatinasenaustralia.com). 


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Juicy young tempranillo.

Featured in

Jul 2016

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