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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

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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."

Noodle soup with pork and pickled vegetables


You'll need

500 gm fresh wheat noodles (la mian) 2 litres (8 cups) chicken stock 2 tbsp light soy sauce 80 ml (1/3 cup) vegetable oil 200 gm pickled vegetable, rinsed and chopped 300 gm minced lean pork ½ red capsicum, seeds removed, thinly sliced 1 tbsp cornflour mixed with 125ml (½ cup) chicken stock To serve: thinly sliced green onion and torn coriander   Green onion oil 125 ml (½ cup) vegetable oil 4 green onions (about 250gm), coarsely chopped

Method

  • 01
  • For green onion oil, heat oil in a saucepan over medium heat. Add green onion and cook until fragrant (15-20 minutes). Strain through a metal sieve into a heatproof bowl and cool. Makes ½ cup.
  • 02
  • Meanwhile, cook wheat noodles in boiling water according to packet instructions. Rinse under cold running water and set aside.
  • 03
  • Bring chicken stock to the boil. Add half the light soy sauce, season to taste, reduce heat to low and simmer gently.
  • 04
  • Meanwhile, heat vegetable oil in a wok over medium heat. Add pickled vegetable and stirfry for 30 seconds. Add pork, remaining light soy sauce, season to taste and stirfry until pork is cooked (1-2 minutes). Add capsicum, stirfry for 30 seconds, then add cornflour mixture. Bring to the boil, stirring continuously, until thick (2-3 minutes). Set aside.
  • 05
  • Divide cooked noodles among serving bowls. Add hot stock and top with pork and vegetable mixture. Scatter with green onion and coriander, drizzle with green onion oil to taste and serve immediately.

I ate this wonderfully substantial and fragrant dish at Noodle Kingdom in Melbourne’s Box Hill. It’s made with the intriguing pickled vegetable xue cai, also called xue li hong. This aromatic pickle is part of the Chinese tradition of preserving vegetables for the harsh winters. In English the vegetable is called red-in-snow cabbage and is sold in cans under the Maling brand as pickled cabbage. If unavailable, you can always substitute Sichuan preserved mustard tuber or stalks (zha cai). Northerners prefer hand-pulled wheat noodles (la mian), but any fresh noodles are just as good. — Tony Tan

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Slightly sweet riesling.

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