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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.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

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.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

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.

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."

Stokehouse: Merguez with tomato ginger jam


You'll need

12 merguez chipolatas   Tomato ginger jam 60 ml (¼ cup) extra-virgin olive oil 250 gm canned chopped Italian tomatoes 2 onions, diced 80 gm (¼ cup) finely grated ginger 1 garlic clove, thinly sliced 250 ml (1 cup) red wine vinegar 220 gm (1 cup) caster sugar 2 fresh bay leaves

Method

  • 01
  • For tomato ginger jam, heat oil in a saucepan over medium-high heat, add tomato, onion, ginger and garlic and stir occasionally until tender (5 minutes). Reduce heat to low-medium, add vinegar, sugar and bay leaves and simmer, stirring occasionally, until thickened (35-40 minutes). Season to taste. Makes 375ml.
  • 02
  • Meanwhile, preheat a barbecue (or char-grill pan) to medium-high heat and grill merguez, turning occasionally, until cooked through (6-8 minutes). Serve sausages hot with tomato ginger jam.
This recipe is from the February 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2008 Greenstone Vineyard Heathcote Shiraz.

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