The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

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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.

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."

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

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.

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.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

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.

How does Australia’s first legal raw milk taste?

Made by Cow's raw milk

Made by Cow's raw milk

Does it actually taste “raw”? How does it froth? How does it hold up in a cuppa? We take Made by Cow’s cold pressed milk for a test drive.

When 3000 bottles of the first raw milk to be legally sold in Australia hit the shelves last month, it sold out within 24 hours.

A month later, the dust has settled and the shelves have been restocked with Made by Cow's cold pressed raw milk. The GT team sat down for a glass of milk, a bowl of muesli, a flat white and a cup of tea to ask: what does "raw" milk really taste like? Is it better? And for $5 for 750mL of the Jersey milk, is it worthy of the price tag?

Here's what we found.

Straight up
Even in the bottle, Made by Cow's milk looks almost custard-like. The colour is a very pale yellow and as it's poured, it coats the glass in a way that suggests it might also coat the mouth. Surprisingly, it doesn't. It's rich, full-bodied and tasty. The mouthfeel is similar to regular full-cream milk - it's not cloying and there's a very subtle and underlying sweetness. There's an odd sourish smell that we can't say we're into, but if you like your milk "un-messed with" and by the glass, you won't be disappointed.

A bowl of muesli
No need for yoghurt here - the milk lends a welcome creaminess to cereal and, left to sit, it soaks into the oats well. It's been argued that heat pasteurisation dulls the flavour and texture of milk. Whether or not that's the case, it's hard to say, but Made by Cow - which relies on cold pressurisation technology rather than any heat pasteurisation - shows absolutely no sign of wateriness. It's far more filling than skim milk and will keep you going until the afternoon.

A raw milk cuppa
You won't need sugar or honey with your regular cup of Earl Grey - the raw milk adds a touch of natural sweetness. Despite how creamy it is, the milk doesn't curdle or create any film on the surface (the cream does float to the top when it's in the bottle, however) and it also didn't overpower the tea.

A raw milk flat white
"It froths somewhere between skim and full cream," says our barista. The milk goes down quite well in a flat white, lending a sort of custardy flavour with an odd note of raw cacao on the finish. It's blessedly not thick like custard, but lends a fuller, more voluptuous note to our morning coffee.

The verdict
There's been some argument about whether or not you can call it "raw", given Made by Cow's milk still undergoes a pressurisation treatment before it is deemed safe to drink. But whether you call it raw, cold pressed, unhomogenised or otherwise, there's no doubt about it - Made by Cow is a tasty milk. It's thicker and creamier than your regular supermarket brands and, after various taste tests, it seems to stand up to most of our daily milk needs. At $5 for just 750ml, it's certainly not cheap - especially if you're a family working through two litres or more every couple of days. But for smaller households, it stands up to the price, thanks to an extended shelf-life of about 4-5 weeks. It would be great over ice or in a milkshake and, if you're so inclined, it also looks like just the kind of milk for dunking our best cookies into.

You can read the full story behind the untreated milk here.

madebycow.com.au

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