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Australia's top 20 rieslings
22.02.2017

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.

Recipes by Christine Manfield
21.02.2017

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.

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20.02.2017

To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

Coniglio al forno (roast rabbit)


You'll need

1 rabbit, jointed 160 ml dry white wine 80 ml (1/3 cup) white wine vinegar 1 fresh bay leaf 4 juniper berries and 1 clove, finely ground in a mortar and pestle 120 ml olive oil 2 garlic cloves, crushed 2 onions, sliced 2 celery stalks, thinly sliced 250 ml (1 cup) chicken stock ¼ cup coarsely chopped flat-leaf parsley Pinch of dried oregano

Method

  • 01
  • Combine rabbit in a bowl with wine, vinegar, bay leaf, ground juniper and clove, half the olive oil and half the garlic, cover with plastic wrap and refrigerate overnight to marinate. Drain marinade from rabbit (reserve marinade) and place rabbit in a roasting pan.
  • 02
  • Preheat oven to 200C. Heat remaining olive oil in a frying pan over medium heat, add onion, celery and remaining garlic and stir occasionally until translucent (7-8 minutes). Add to rabbit, deglaze frying pan with marinade over high heat (2 minutes), add to roasting pan with chicken stock, parsley and oregano, season to taste, cover with foil and bake until tender (45 minutes-1 hour). Serve hot.
This recipe is from the May 2011 issue of Australian Gourmet Traveller.

"Hunting is a great part of the traditions of Italy, and rabbit was always on our family table. When you're choosing your farmed rabbit, look for a good size, anything over a kilo, with a good amount of fat behind the shoulders. You can include the liver and the kidneys for a richer dish." You'll need to begin this recipe a day ahead.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A montepulciano from Abruzzo or Australia: rich, ripe fruit character, earthy texture and aroma, gentle spice and chocolate

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