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."

Freda’s Mezcal Margarita

Take your Margaritas to the next level with the smoky citrus punch of mezcal and grapefruit.

Mezcal is a bit like tequila's less-reputable cousin. And when you think that tequila already represents the more iniquitous end of the liquor cabinet for most folks, you know that you're looking at a spirit that needs to be handled with care. In this take on the classic Margarita, Marty Campaign, from new Sydney bar Freda's, replaces the traditional tequila with mezcal for a drink that won't be forgotten in a hurry. A well-made Margarita, Campaign notes, is essentially "a perfectly balanced sour", so pay careful attention to the acid balance and satisfaction will be yours. Freda's, rear 109 Regent St, Chippendale, NSW, (02) 8971 7336. 

FREDA'S MEZCAL MARGARITA WITH PINK GRAPEFRUIT
Take a chilled coupe, rub half the lip of the glass with a cut lime, press it into a saucer of Murray River pink salt and set aside. Add 50ml El Señorio Mezcal, 20ml pink grapefruit juice, and 10ml each Cointreau and lime juice to a shaker half-filled with ice. Shake hard and fast, then strain through a fine sieve into the chilled salt-rimmed glass. Add a sliver of pink grapefruit zest over the lip of the glass to garnish, then serve without delay.

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