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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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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

Plate of pig (pork pâté with lonza, radishes, cornichons and green Kalamatas)


You'll need

1 onion, finely chopped 40 gm butter, coarsely chopped 1 tbsp olive oil 1 young pig’s liver (about 1kg), soaked overnight in 2 litres milk, drained 700 gm minced pork belly or breast 1 tbsp finely chopped thyme leaves 80 ml brandy To serve: thinly sliced toasted rye bread, thinly sliced lonza, giant green Kalamatas, cornichons and red radishes

Method

  • 01
  • Preheat oven to 150C. Sweat the onion in butter and oil until soft and aromatic, but not caramelised (5-10 minutes). Cool, then purée with the liver in a food processor. Fold through minced pork belly or breast, add thyme and brandy and season to taste. Spoon into a buttered 2-litre terrine mould, place in a roasting tray, pour in boiling water to halfway up sides, cover with baking paper and foil and bake until terrine starts to pull away from sides (1-1½ hours). Remove from water bath, cool to room temperature and refrigerate until chilled (3-5 hours). Serve with toasted rye bread, lonza, Kalamatas, cornichons and radishes.

Lonza is dry-cured, sometimes smoked, pork loin. It's softer and more supple than prosciutto; you can find it at Greek delicatessens. Pig's liver is wonderfully savoury. The younger the pig, the cleaner and milder the flavour of the liver, so try to get your hands on suckling pig's liver. You could also add the first of the season's truffles; just slice them as thinly as possible. Leeks can be used in place of onions in this recipe. If you want to slice the terrine before serving, weight it when you put it in the refrigerator overnight. If you prefer to scoop it out, use less minced pork and just chill it. You'll need to begin this recipe a day ahead.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Snappy, sappy, juicy light red such as a Chinon from the Loire Valley or a young 2008 pinot noir.

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