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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.

Mascarpone

Blue swimmer crab bisque


You'll need

1 kg blue swimmer (manna) crabs (about 3) 1 tbsp olive oil 1 small onion, finely chopped 1 small carrot, finely chopped 1 celery stalk, finely chopped 1 each of thyme and flat-leaf parsley sprigs 1 fresh bay leaf 1 tbsp tomato purée 60 ml Cognac 200 ml dry white wine 2 litres (8 cups) fish stock or water 190 ml pouring cream To serve: Pernod

Method

  • 01
  • Lift triangular flap underneath crab to remove, then discard top shell. Rinse crab under cold water and remove and discard dead man’s fingers. Remove meat from claws and refrigerate until required.
  • 02
  • Heat olive oil in a large saucepan over medium heat, sweat onion, carrot and celery, stirring occasionally, until soft (4-6 minutes), add herbs and whole crabs, and cook, crushing shells with a heavy wooden spoon, until shells turn orange (5-6 minutes). Add tomato purée and Cognac, then tilt pan to catch flame and ignite Cognac (use a match if not cooking over a flame). When flame dies off, add white wine and cook until almost reduced (5-7 minutes), add fish stock, bring to the boil and simmer over low heat until richly flavoured (25-30 minutes). Season to taste, strain through a fine sieve into a clean pan (discard solids), bring to the boil and cook over high heat, skimming frequently, until reduced by a third (30 minutes). Makes 1 litre.
  • 03
  • Meanwhile, whisk 90ml cream until soft peaks form and reserve. Add remaining cream to crab stock and cook over medium-high heat until slightly thickened (8-10 minutes), then whisk in whipped cream until soup becomes frothy and add crab claw meat. Pour a dash of Pernod into each serving bowl, ladle in soup and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

White from the Southern Rhône Valley – something with texture and weight but savoury and not too fruity.

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