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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

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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."

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

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.

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.

Shawarma-spiced roast lamb leg with beetroot sauce


This is a true roll-up-your-sleeves dish. Carve off some lamb and wrap it in flatbread with plenty of beetroot sauce and parsley salad - it's all about getting stuck in. A simple side of braised lentils would round this off nicely.

You'll need

6 garlic cloves, peeled 4 preserved lemon quarters, rinsed, flesh discarded, rind coarsely chopped 2 tbsp baharat (see note) 1 tbsp Aleppo pepper (see note) 1 tbsp sumac 70 ml olive oil 1 lamb leg (about 1.7kg), bone in Warmed flatbread, to serve   Beetroot yoghurt sauce 2 beetroot, stalks trimmed 200 gm Greek-style yoghurt 2 tbsp extra-virgin olive oil 1½ tbsp hulled tahini Juice of 1 lemon, or to taste 2 garlic cloves 1 tsp Aleppo pepper (see note) 2½ tbsp olive oil   Parsley and onion salad 100 ml red wine vinegar 1 tsp caster sugar 1 Spanish onion, thinly sliced 1 cup torn mint 1 cup torn flat-leaf parsley 1 cup torn coriander 2 tbsp extra-virgin olive oil Juice of ½ lemon

Method

  • 01
  • For beetroot-yoghurt sauce, preheat oven to 200C. Wrap each beetroot in foil and roast until a knife inserts without resistance (40-45 minutes). Cool, then peel beetroot and coarsely chop. Process in a food processor with remaining ingredients until very smooth, season to taste and refrigerate until required.
  • 02
  • Pound garlic and 2 tsp sea salt with a mortar and pestle to a paste, add preserved lemon rind, baharat, Aleppo pepper and sumac and pound to a paste (you can also do this in a small food processor). Stir in oil and season to taste. Slash lamb leg at 3cm-4cm intervals, rub spice paste all over and into incisions, cover with plastic wrap and marinate at room temperature for 1-1½ hours or overnight in the refrigerator (bring lamb to room temperature before cooking).
  • 03
  • Preheat oven to 180C. Place lamb in a roasting pan and roast, basting occasionally with pan juices, until cooked to your liking (1 hour 45 minutes to 1 hour 55 minutes for medium-rare, and internal temperature reaches 54C-58C on a meat thermometer). Cover with foil and set aside to rest for 30 minutes.
  • 04
  • For parsley and onion salad, bring vinegar and sugar to the boil in a small saucepan, add onion, remove from heat and set aside for 30 minutes to pickle. Drain, reserving a little liquid. Just before serving, add herbs, drizzle with oil, lemon juice and a little pickling liquid, season to taste and toss to combine. Serve salad with roast lamb, beetroot sauce and warmed flatbread.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Additional Notes

Baharat, meaning seeds and flowers, is a Middle Eastern spice blend. It’s available from herbies.com.au or Middle Eastern delicatessens. Aleppo pepper is a hot dried Turkish chilli, available from Turkish grocers. If it’s unavailable, substitute roasted chilli flakes.

Drink Suggestion

Juicy gamay.

Featured in

Aug 2016

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