The March issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

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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."

Barbecued quail with pickled-grape salsa


"In essence, barbecuing really is the oldest form of cooking known to man," says Abboud. "It predates pots and pans and is the most elementary yet incredibly satisfying of techniques. I highly recommend you cook these skewers over hot coals because the smokiness contributes an unmistakable flavour. At Rumi, we use a reconstituted coconut shell charcoal, and the quail, in its various incarnations, has become a bit of a signature. We use onion juice to tenderise and sweeten the meat - this is an Iranian marinating technique. This pickled-grape salsa is the creation of our head chef, Jenna Abbruzzese. She hit this one spot on." Begin this recipe a day ahead to marinate the quail.

You'll need

8 large quail (about 160gm each) 2 onions, coarsely chopped 1¼ tbsp olive oil 2 tbsp dried oregano To serve: fresh oregano   Pickled-grape salsa 180 ml extra-virgin olive oil 150 gm pickled grapes, coarsely chopped, plus 50ml pickling liquid (see note) 2 golden shallots, finely diced 50 ml lemon juice 2 tbsp finely chopped oregano

Method

  • 01
  • Remove the legs and breasts from the quail, (discard carcasses or use to make a stock) and set aside in a non-reactive container. Finely purée onion in a food processor, then strain through a muslin-lined sieve into a bowl. Gather up all corners of the muslin and gently squeeze onion to extract juice. Pour 25ml onion juice over quail (discard solids and remaining juice), add oil, turn quail to coat, scatter with dried oregano, season to taste and refrigerate overnight to marinate.
  • 02
  • Thread quail onto metal skewers and refrigerate until required.
  • 03
  • For pickled-grape salsa, mix ingredients well in a bowl to combine and emulsify, then season to taste and set aside.
  • 04
  • Heat a coal barbecue to medium-high heat and grill quail, turning occasionally, until cooked through and golden brown (6-8 minutes). Scatter with fresh oregano and serve hot with pickled grape salsa.

Note Pickled grapes are available from Middle Eastern grocers.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Lebanese arak or Turkish raki

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