The March issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

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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.

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.

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.

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.

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.

Pork recipes

Lunch or dinner, salads or skewers, pork proves itself as a cut above and a versatile go-to. From soy-glazed pork-and-pineapple skewers and spicy bourbon pork to hand-cut pork sausages and a pork scratchings sandwich with apple and cabbage slaw, these recipes will appeal to any pork enthusiast.

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."

The Galley Room’s Herbie Hancock

Watermelon. Honey. Lemon. Gin. Just add summer.

"This drink is named more for "Watermelon Man", one of Herbie's great songs, than for the man himself," says Jason Williams, manager of The Galley Room in Melbourne. "One of the song's lyrics goes, 'Hot and bothered need a little cooling / When I hear your call I start to drooling'." And yes, as you may well have surmised, this cocktail is indeed a very pleasant summer refresher. "The bright, fresh flavour of the melon," says Williams, "is both contrasted and given weight by the honey water, then balanced with lemon." Williams is adamant that the choice of gin is especially important here. "Go with a big, floral style that will shine through," he says; something subtler will get lost. We're hoping Williams will soon be able to furnish us with a complementary sister drink, "The Cantaloupe Island", to complete the Hancock package. The Galley Room, Level 1, 510 Flinders St, Melbourne, Vic, (03) 9629 1350. 

THE GALLEY ROOM'S HERBIE HANCOCK
Add 45ml gin, six or seven thumb-sized chunks of watermelon, 20ml of freshly squeezed lemon juice and 15ml of honey water (that's honey dissolved in an equal part of hot water and then cooled) to a shaker half-filled with ice. Shake hard and fast, then strain into a chilled cocktail glass. Garnish with a twist of lemon and serve without delay.

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