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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."

Christine Manfield recipes

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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.

Sour-cherry hot cross buns


Have a hot cross bun whenever the mood takes you, we say. And this version, jammed with fruit and spice and glossy with glaze, is the last word in the ultimate sticky bun.

You'll need

200 gm dried sour cherries (see note) 65 gm raw caster sugar 14 gm (2 sachets) dried yeast 1½ tbsp ground cinnamon 1 tsp mixed spice Finely grated rind of 1 orange and 1 lemon 845 gm plain flour 420 ml milk 100 gm butter, coarsely chopped 1 egg, lightly beaten ½ tsp sunflower oil To serve: butter or chocolate hazelnut spread   Spice glaze 50 gm caster sugar ½ tsp mixed spice

Method

  • 01
  • Combine cherries, sugar, yeast, spices, rinds, 770gm flour and 1 tsp salt in the bowl of an electric mixer fitted with a dough hook and mix on low speed to combine. Heat milk and butter in a small saucepan over low heat until butter melts, set aside to cool slightly, then add egg and whisk. Add milk mixture to flour mixture and knead until smooth and elastic (8-10 minutes; dough will be quite soft). Place in a lightly buttered bowl, cover and stand in a warm place until doubled in size (50 minutes to 1 hour).
  • 02
  • Knock back dough, divide into 18 even pieces, then roll each piece into a smooth ball. Arrange dough balls in concentric circles on a large baking tray lined with baking paper, leaving 1cm between each for dough to expand. Cover with a tea towel and stand in a warm place until doubled in size (30-40 minutes).
  • 03
  • Preheat oven to 220C. Combine remaining flour, sunflower oil and 60ml cold water in a bowl and stir to a smooth paste. Spoon into a piping bag fitted with a small plain nozzle and pipe a cross on each bun. Bake for 10 minutes, then reduce oven to 200C and bake until buns are golden and sound hollow when tapped (8-10 minutes). Set aside to cool.
  • 04
  • For spice glaze, stir sugar, spice and 50ml water in a small saucepan over medium heat to dissolve sugar, bring to the simmer, then set aside to cool. Brush glaze over buns and serve buns warm or at room temperature with butter or chocolate hazelnut spread. Hot cross buns are best eaten on the day of making.

Note Dried sour cherries are available from select delicatessens. 


At A Glance

  • Serves 18 people
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At A Glance

  • Serves 18 people

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