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."

Absolut Oz launch party

Bondi's Bucket List might not quite be East Egg but that didn't stop Baz Luhrmann and Absolut from throwing a bash that even old Jay Gatz would've liked to celebrate the launch of their latest vodka, Absolut Oz. Luhrmann was enlisted by the Swedish distillery to create a limited-edition vodka capturing the essence and flavour of Australia. For the celebrated filmmaker, that meant spiced orange with hints of eucalyptus and grapefruit.

At the Sydney launch cocktails created by Luhrmann did the rounds, along with Swedish-accented eats inspired by Absolut's Nordic roots, and given an Australian twist. Guests included a rollcall of Australian entertainment and arts faces, including Nell Schofield, Kerri-Anne Kennerley and Jenny Kee, while live music by the Myall High Club brought an Aussie beach vibe to the evening, with covers of Australian classics by the likes of The Church and Australian Crawl. With drinks flowing and Baz's trademark energy in the air, not even the rain could stop guests from partying like it was 1925.

We ate Canapés of salmon cured in Absolut Oz with apple, hazelnut and crème fraîche in witlof leaves started the night off with Swedish-like flavours before things segued into the more classic likes of fish and chips, lamb skewers, and mini pavlovas and lamingtons.

We drank The Tama-Glamma, Hell's Bells Beach, Cable Beach Stairway to the Moon, and The South Avoca Elevator, all created by the guest of honour. The favourite of the night, as declared by the man himself, was the Tama-Glamma, a mix of vodka, cloudy apple juice, lemon juice and agave syrup.

We loved Baz's lowdown on his collaboration with Absolut. He wasn't afraid to admit that creating the cocktails proved to be a little more dangerous than he'd initially realised.

Absolut Oz is available from liquor retailers from 1 March for a limited time.

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