Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.
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Alfresco entertaining is a breeze with stylish yet practical pieces for your outside table.
A meeting of minds, native flora, European brewing methods and Chinese technique creates something wonderful, writes Paulette Whitney.
Rene Redzepi’s farewell party for Noma as we know it celebrated much more than moving to a new location.
Atelier Nespresso 2016 reunited two celebrated chefs in Japan and inspired them to create coffee-laced dishes for a cast of connoisseurs.
In his editor's letter, Pat Nourse walks you through what to expect.
Meet your new New York address.
Join us to celebrate the reopening of St Kilda’s landmark Stokehouse. We’ve saved you a seat.
You want medieval splendour, a dramatic coastline and Italianate food all in one place? Prepare to fall in love with Croatia’s Istrian peninsula, writes Emma Sloley.
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.
Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.
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.
Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.
Counting down from 20, here are this summer's most-loved 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.
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.
"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."
Top tips for picking hams from a professional fleischmeister.
Horst Schurger says that the best way to find a good ham is to start with a good butcher. "If he takes care of the meat, chances are he'll take care of the ham, too."
We spoke to the German-born fleischmeister and master butcher as he was judging the National PorkMark Ham Awards for Excellence in Sydney with a view to picking up some tips on what makes a good ham.
When you're tasting, he says, you're looking for a balanced cure, a natural meaty texture (wet or rubbery is a big no-no) and a good smoky flavour. If you have to choose without first tasting the ham (a practice no fleischmeister would condone), look for smooth, even skin and an even colouring. "And if the knuckle is sunken, it's overcooked, which means the whole ham is overcooked."
A buckled or uneven rind is another sign of dryness and if there's a cut ham on display, look for smooth, well-bound meat with no bubbles (they result from fermentation, an indicator of an inferior cure).
Size and age matter, too. Older pigs make for tougher eating, and younger pigs have less flavour, making hams around the 10kg-12kg mark the sweet spot.
The take-home message? Find a good butcher and don't be afraid to ask questions: whether you can taste the ham, where it comes from, the sex of the animal it was cut from (female is best), and what kind of wood was used to smoke it.
And finally, for the best possible results, opt for fresh Australian pork. Hams can be made in Australia using imported frozen meat; make sure the ham you buy has been made with Australian meat (look for the pink "Australian Pork" label for your guarantee). "It supports the Australian farmers," says Schurger, "and, of course, it's better quality."
To see the National PorkMark Ham Awards for Excellence winners and for more information, visit pork.com.au.
Looking for some Christmas ham recipes? Check out our Christmas recipe slideshow.
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