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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."

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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.

Orange and Almond Crusta


You'll need

3 oranges, mandarins or tangerines, cut into small pieces To garnish: caster sugar 15 ml orgeat or almond syrup 45 ml vodka 1 tsp orange liqueur, such as Cointreau To garnish: long piece of orange peel

Method

  • 01
  • Run a piece of orange around the rim of a cocktail glass to coat with juice, then drizzle sugar around sides so it sticks to the glass (see note).
  • 02
  • In a shaker, add orange and almond syrup and muddle.
  • 03
  • Add vodka and orange liqueur, half-fill with ice, shake for 30 seconds or until shaker goes frosty, then strain into prepared glass.
  • 04
  • Wind peel to form a spiral, garnish and serve.
Note In comparison to a traditional sugar rim, a crusta involves placing sugar on the outside of the glass, not the rim.

“It would be great if we could get tangerines in summer, but oranges work just as well. Citrus and almonds are such compatible flavours – the sweetness of the citrus with almond playing a sort of calming uncle with broad shoulders to lean on. I love drinking this one on hot, sunny afternoons – think of it as a more genteel Margarita. Drink it without straws and get your face into it. It goes well with a side of cider, too.” - Jason Crawley

At A Glance

  • Serves 1 people
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At A Glance

  • Serves 1 people

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