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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.

New England-style clam chowder and crackers


Chowders are so satisfying in winter and it's the ideal time of year for many shellfish, too. There are many varieties of chowder in the US, but the New England style is a favourite. Crackers can be crumbled in to thicken it, or you can just dip them in as you go.

You'll need

40 gm butter, coarsely chopped 200 gm rindless bacon, chopped 2 celery stalks, finely chopped 1 onion, finely chopped 120 ml dry white wine 1 kg clams, soaked in cold water for 1 hour to remove grit 750 ml (3 cups) chicken stock 750 gm Desiree potatoes (about 3), quartered and thickly sliced 125 ml (½ cup) pouring cream 1 dried bay leaf 2 skinless bream fillets (400gm), pin-boned and cut into 3cm-4cm pieces 12 scallops, white muscle trimmed 2 tbsp coarsely chopped flat-leaf parsley, plus extra to serve To serve: saltine crackers

Method

  • 01
  • Melt butter in a large saucepan over high heat. Add bacon, celery and onion, and sauté until vegetables are tender (about 10 minutes).
  • 02
  • Meanwhile, bring wine to the boil in a separate large saucepan over high heat. Add clams, cover with a lid and shake pan occasionally until they open (2-3 minutes). Strain through a fine sieve, set clams aside to cool slightly and add cooking liquid to the bacon mixture along with the stock. Remove the clam meat from most of the shells, reserving a few in shells to garnish.
  • 03
  • Bring stock mixture to the boil over medium-high heat, add potato, cream and bay leaf, and simmer uncovered until potato is tender, coarsely breaking it up potato with a wooden spoon the towards end of cooking (15-20 minutes). Add bream, reduce heat to medium and simmer uncovered until bream is almost cooked through (4-5 minutes). Add scallops and simmer until almost cooked (1 minute), then stir in parsley and reserved clams and clam meat and season to taste. Serve hot, scattered with extra parsley and with saltine crackers for dipping or breaking over.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jul 2015

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