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."

NICI cocktail party

The National Indigenous Culinary Institute - a program which partners with William Angliss Institute and a league of the city's top restaurants to help young indigenous students achieve a culinary education - introduced its new apprentices on Monday 28 October at a cocktail party at Sydney's Café Nice. The students have been working in some of the city's most respected kitchens, each under the guidance of a culinary guardian, Guillaume Brahimi, Peter Doyle of Est., Aria's Matt Moran and Barry McDonald from Café Nice and Café Sopra, among them.

"It's been an amazing experience," says Ashleigh Jarvis (pictured front row, centre), one of the NICI's first students, who's been doing her apprenticeship at Café Nice. "Being at a French restaurant and in the city, I'm overwhelmed... it means so much to me."

The students will now take up a second apprenticeship at a new kitchen as the NICI begins its search for the next batch of talent for its 2014 trainee program.

Jarvis has her fingers crossed for a placement at Rockpool Bar & Grill in Sydney.

The food Tapenade and goat's cheese sandwiches, caramelised onion tarts, pâté with tamarillo chutney on crostini, and Niçoise sandwiches.

The drink Pommery Brut Apanage and Fratelli's own pinot grigio, pinot noir and nebbiolo.

We loved Caramelised onion tarts are always a plus, but it was the apprentices and their shared experiences that stole the show on this particular occasion.

nici.org.au

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