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 Bowery's Attack

The best defence is a good offence, not least of all in the cocktail cabinet, as this little-known classic amply demonstrates.

"On paper, it looks boozier than it really is," says Steve McDermott, bar manager at pioneering Brisbane watering hole The Bowery, of The Attack. "The Sherry in the mix lowers the alcohol. It's actually very palatable and pretty easy-drinking.'' A bit of a misnomer then? "The Attack cocktail will certainly get your night off to a good start.'' McDermott recommends making your own grenadine (dissolve a cup of sugar in a cup of pomegranate juice on the stove and cool) rather than using too-sweet commercial varieties. "This would have been shaken originally, but stirring gives the drink more clarity," he adds. The original recipe, which appears in Harry McElhone's 1927 Barflies and Cocktails, doesn't call for a garnish, but McDermott says the drink benefits from a lemon twist. Charge! The Bowery, 676 Ann St, Fortitude Valley, Qld, (07) 3252 0202.

THE BOWERY'S ATTACK COCKTAIL
Add 40ml Calvados, 20ml fino Sherry, 20ml Cognac, a dash of anise-flavoured liqueur ("Pernod works fine," says McDermott, "or you could give your glass a rinse with Absinthe"), a dash of grenadine and a dash or two of Angostura bitters to a chilled mixing glass, then add ice to nearly fill. Stir smoothly for 40 seconds, then strain into a chilled cocktail glass. Garnish with a lemon twist and serve without delay.

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